Artichoke Cod With Sun Dried Tomatoes Recipe

Ingredients

1 can (14 ounces) quartered water-packed artichoke hearts, drained1/2 cup julienned soft sun-dried tomatoes (not packed in oil)2 green onions, chopped3 tablespoons olive oil1 garlic clove, minced6 cod fillets (6 ounces each) 1 teaspoon salt1/2 teaspoon pepperOptional: Salad greens and lemon wedges

Preparation

Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine.

Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture.

Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. If desired, serve over greens with lemon wedges.