Artichoke Cod with Sun-Dried Tomatoes

Dinner

Cod is a great break from heavier dishes. I like to serve it over a bed of greens, or with pasta or quinoa. A squeeze of lemon gives it another layer of freshness.

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

Ingredients

1 can (14 ounces) quartered water-packed artichoke hearts, drained
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
2 green onions, chopped
3 tablespoons olive oil
1 garlic clove, minced
6 cod fillets (6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
Salad greens and lemon wedges, optional

Instructions

1. Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine.
2. Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture.
3. Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.

Nutrition Facts

1 fillet with 1/3 cup artichoke mixture: 231 calories, 8g fat (1g saturated fat), 65mg cholesterol, 665mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 29g protein.
Diabetic Exchanges:
4 lean meat, 1-1/2 fat, 1 vegetable.