Baked Cod with Creamy Spinach and Artichokes
Ingredients
- 2 lb cod fillets
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 lemon
- 6 Tbsp butter, softened
- 2 cups canned drained artichoke hearts, halved
- 2 Tbsp olive oil
- 2 cloves garlic, thinly sliced
- ⅓ cup chicken broth
- 1 (8-oz) carton sour cream
- 1 (10-oz) pkg spinach
Instructions
- Preheat oven to 400°F. Place fish in a baking dish; 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 browned.
- Reduce heat to medium; add garlic, and cook 2 minutes. Stir in broth; cook 2 minutes.
- Stir in sour cream and spinach. Sprinkle with ½ tsp each salt and pepper; cook until spinach is just wilted. Serve with fish.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
410
|
410
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 32 | 32 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 907 | 907 |
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