Ingredients

• cooking spray
• 1.5 pounds cod filets
• 1 teaspoon olive oil
• 1.5 teaspoons seasoning
• 0.33 cups pitted Kalamata olives
• 0.33 cups artichoke hearts in brine
• 0.25 cups sun-dried tomatoes packed in olive oil
• 2 teaspoons lemon juice
• 3 cloves garlic , minced
• 1 tablespoon fresh parsley , or as needed
• 4 lemons wedges

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees F). Line a baking sheet with aluminum foil, and spray with cooking spray.
2. 2 Pat fish filets dry with a paper towel. Place cod on the baking sheet, lightly coat the tops with olive oil, and sprinkle with Greek seasoning.
3. 3 In a small bowl, combine Kalamata olives, artichoke hearts, sun-dried tomatoes, lemon juice, and garlic. Evenly spoon the mixture over the filets.
4. 4 Bake until cod flakes easily with a fork, 14 to 16 minutes. The internal temperature, measured with an instant-read thermometer, should reach 145 degrees F (63 degrees C). Baking time may vary slightly depending on the thickness of filets.
5. 5 Carefully remove cod and topping to a serving dish using a large spatula. Garnish with chopped parsley, and serve immediately with a wedge of lemon.

Nutrition per serving