No Cook
Baked Cod with Creamy Spinach and Artichokes
Ingredients
- 1½ lb cod fillets
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 1 lemon
- 6 Tbsp butter, softened
- 2 (14-oz) cans artichoke hearts, drained and halved
- 2 Tbsp olive oil
- 2 cloves garlic, thinly sliced
- ⅓ cup white wine
- ½ cup sour cream
- 1 (10-oz) pkg spinach
Instructions
- Preheat oven to 400°F. Place fish in a baking dish, and sprinkle with ½ tsp each salt and pepper.
- Grate zest to equal 2 tsp and squeeze juice from lemon. Combine zest and butter; dollop 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 spinach is just wilted. Serve with fish.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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