Artichoke and Spinach Roasted Alaska Cod
Prep Time: 5 Cook Time: 15
Servings: 4
Preheat oven to 450°F. Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel.
Spray a 9-by-13-inch baking pan with cooking spray. Place cod fillets in the pan, spaced apart. Pour the wine around the fish and bake, uncovered, for 5 minutes.
Remove baking pan from oven and turn the fillets over. Divide the spinach and artichoke dip between the fillets, covering the top side of each fillet well. Return pan to oven and bake for an additional 6 to 10 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Transfer fillets to warm plates and garnish with lemon wedges, if desired.
Nutrients per serving: 530 calories, 43g total fat, 6g saturated fat, 75% calories from fat, 73mg cholesterol, 21g protein, 9g carbohydrate, 0g fiber, 691mg sodium, 9mg calcium and 250mg omega-3 fatty acids.
Spray a 9-by-13-inch baking pan with cooking spray. Place cod fillets in the pan, spaced apart. Pour the wine around the fish and bake, uncovered, for 5 minutes.
Remove baking pan from oven and turn the fillets over. Divide the spinach and artichoke dip between the fillets, covering the top side of each fillet well. Return pan to oven and bake for an additional 6 to 10 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Transfer fillets to warm plates and garnish with lemon wedges, if desired.
Nutrients per serving: 530 calories, 43g total fat, 6g saturated fat, 75% calories from fat, 73mg cholesterol, 21g protein, 9g carbohydrate, 0g fiber, 691mg sodium, 9mg calcium and 250mg omega-3 fatty acids.
4 Alaska Cod fillets (4 to 6 oz. each)
1/4 cup Chardonnay wine
3/4 pound deli-purchased Spinach and Artichoke Dip, Artichoke Jalapeño Dip or a combination of both
Garnish: lemon wedges
1/4 cup Chardonnay wine
3/4 pound deli-purchased Spinach and Artichoke Dip, Artichoke Jalapeño Dip or a combination of both
Garnish: lemon wedges