Fleur de Lis

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Wednesday, September 14, 2016

Mediterranean Baked Cod with Artichoke Hearts and Hearts of Palm


I love the colors and flavors of this dish. Jarred marinated artichoke hearts are a staple in my pantry. For this recipe, I used a jar of Mixed Artichoke Hearts and Hearts of Palm Salad. Feel free to use either version. If you don't have cod, pollock or haddock make great substitutes.

1 1/2 lbs. cod fillets
1 T. extra virgin olive oil
1 T. dried Italian seasoning
sea salt and freshly ground black pepper
1/4 t. granulated garlic
10 oz. jar marinated artichoke hearts, liquid reserved

Heat oven to 450 degrees.

Place cod in an ovenproof baking dish, brush with olive oil, sprinkle with Italian seasoning, sea salt, black pepper, and granulated garlic.

Arrange the artichoke hearts (or salad version of if you're using) around the fish and drizzle with 1 T. of the reserved marinade liquid.

Bake until fish is opaque and flakes easily with a fork, about 12 - 14 minutes. Remove from oven and serve hot. You can sprinkle a little paprika on top for color if you'd like.


Adapted from South Beach Diet Quick and Easy Cookbook.


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