Cod With Spinach Artichoke Spread
A delicious cod recipe topped with a a creamy spinach artichoke spread and kalamata olives
Ingredients
- -Spinach Artichoke Dip-
- 1 fresh jalapeño seeded and diced
- 2 cups nonfat Greek yogurt
- 8 oz reduced fat cream cheese
- 2 tablespoons butter
- 1 ½ cups parmesan cheese
- 15 oz artichoke hearts drained and lightly chopped
- 10 oz bag frozen spinach thawed and drained*
- 3 garlic cloves diced
- -Fish Fillets-
- 1 tablespoon olive oil
- 2 cod fillets fresh or thawed
- 7 Kalamata olives chopped
Instructions
- -Artichoke Dip-
- Add diced jalapeño to medium saucepan over medium-high heat, stirring occasionally until fragrant and a bit softer in texture.
- Add remaining ingredients to the pan. Cook until cheese has melted, stirring often.
- Once everything has blended together and has become easier to stir, allow to slightly bubble for a few minutes then remove from heat and set aside.
- -Cod-
- Heat olive oil large skillet over medium-high heat.
- Add cod to pan and cook for 4-5 minutes, then flip and cook for another 4-5 minutes.
- When cod is finished, remove and plate.
- Now, take a spoonful (or as much as you’d like!) of the spinach artichoke spread and place it over the top of each cod.
- Sprinkle kalamata olives over each piece of fish.
- Serve with your favorite side.
Notes
*Make sure to squeeze out all the liquid before using. Doing it in sections will enable you to remove as much liquid as possible from the thawed spinach.
-Serving is 2, since we're using 2 pieces of fish. However, you will have extra spinach artichoke spread so you can easily double the amount of fish, or save it in the fridge for something else!