Baked Cod with Creamy Spinach and Artichokes
Ingredients
- ¾ lb cod fillets
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ½ lemon
- 3 Tbsp butter, softened
- 1 (14-oz) can artichoke hearts, drained and halved
- 1 Tbsp olive oil
- 1 clove garlic, thinly sliced
- 3 Tbsp white wine
- ¼ cup sour cream
- 1 (5-oz) pkg spinach
Instructions
- Preheat oven to 400°F. Place fish in a baking dish, and sprinkle with ¼ tsp each salt and pepper.
- Grate zest to equal 1 tsp and squeeze juice from lemon. Combine zest and butter. Dollop butter mixture over fish. Drizzle lemon juice over fish.
- Bake 10 to 12 minutes or until fish flakes with a fork.
- Meanwhile, cook artichokes, cut sides down, in hot oil in a large skillet over medium-high heat 3 minutes or until brown.
- Reduce heat to medium; add garlic, and cook 2 minutes. Stir in wine; cook 2 minutes.
- Stir in sour cream and spinach. Sprinkle with ¼ tsp each salt and pepper; cook until just wilted. Serve with fish.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
334
|
334
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 23 | 23 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 974 | 974 |
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