Cod With Spinach Artichoke Spread
A delicious cod recipe topped with a a creamy spinach artichoke spread and kalamata olives
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- -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
- 1
-Artichoke Dip-
- 2
Add diced jalapeño to medium saucepan over medium-high heat, stirring occasionally until fragrant and a bit softer in texture.
- 3
Add remaining ingredients to the pan. Cook until cheese has melted, stirring often.
- 4
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.
- 5
-Cod-
- 6
Heat olive oil large skillet over medium-high heat.
- 7
Add cod to pan and cook for 4-5 minutes, then flip and cook for another 4-5 minutes.
- 8
When cod is finished, remove and plate.
- 9
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.
- 10
Sprinkle kalamata olives over each piece of fish.
- 11
Serve with your favorite side.