Ritas Spinach and Artichoke Baked Cod

• 12 ounces, weight Cod Fish
• 2 teaspoons Salt And Pepper, to taste
• 1 bag Frozen Spinach
• 1 bag Frozen Artichoke Hearts
• 3 cloves Garlic, Chopped
• 2 Tablespoons Chopped Scallion
• 1/2 cups Shredded Cheddar
• 3/4 cups Shredded Parmesan (reserve 1/4 Cup For Topping)
• 1 cup Reduced Fat Sour Cream
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon Crushed Red Pepper

1. Preheat oven to 425 degrees
2. Season the cod fillets generously with salt and pepper on both sides and fit them snugly in one layer in a baking dish (try not to leave too much space btw them or around them).
3. Put aside.
4. Thaw the spinach in the microwave and squeeze out as much water as you can from the spinach.
5. Chop the frozen artichokes, garlic and scallions.
6. Combine spinach and artichoke in a mixing bowl with cheddar, parm, sour cream, garlic, scallions, lemon juice, red pepper and salt + pepper.
7. Spread the mixture evenly on top of the cod and sprinkle the remaining Parmesan.
8. Bake for 20 minutes, then turn the broiler on high.
9. Broil for another 5-7 minutes til the top is brown and bubbly.

weight cod, salt, frozen spinach, hearts, garlic, scallion, cheddar, cream, lemon juice, red pepper

Taken from tastykitchen.com/recipes/main-courses/ritae28099s-spinach-and-artichoke-baked-cod/ (may not work)