Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 288

% Daily Value *
Total Fat 7g8%
Saturated Fat 1g5%
Cholesterol 94mg31%
Sodium 803mg35%
Total Carbohydrate 21g8%
Dietary Fiber 6g23%
Total Sugars 4g
Protein 4283%
Vitamin C 101mg113%
Calcium 93mg7%
Iron 3mg15%
Potassium 817mg17%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. nonstick cooking spray
  2. 1 1/2 kilos cod filets
  3. 1 teaspoon olive oil
  4. 1 half teaspoons Greek seasoning
  5. 1/3 cup pitted Kalamata olives
  6. 1/3 cup more or less chopped tired artichoke hearts in brine
  7. 1/4 cup julienned drained solar-dried tomatoes packed in olive oil
  8. 2 teaspoons freshly-squeezed lemon juice
  9. 3 cloves garlic, minced
  10. 1 tablespoon chopped clean parsley, or as wanted
  11. four fresh lemon wedges


Pat fish filets dry with a paper towel. Place cod at the baking sheet, gently coat the tops with olive oil, and sprinkle with Greek seasoning.

In a small bowl, combine Kalamata olives, artichoke hearts, solar-dried tomatoes, lemon juice, and garlic. Evenly spoon the aggregate over the filets.

Bake till cod flakes easily with a fork, 14 to sixteen mins. The inner temperature, measured with an instantaneous-study thermometer, should reach one hundred forty five tiers F (sixty three ranges C). Baking time can also vary barely relying at the thickness of filets.

Carefully dispose of cod and topping to a serving dish the usage of a huge spatula. Garnish with chopped parsley, and serve right now with a wedge of lemon.