Sheet Pan Lemon Butter Cod with Artichokes & Spinach

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 From Wegmans this recipe was in their fall meals magazine. This was so easy to make and delicious and the spinach and artichokes really went well with it. I forgot to garnish with lemon slices.



  • 1 container (11 oz) Wegmans Organic Baby Spinach
  • 2 Tbsp Wegmans Organic Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 1 pkg (12 oz) Wegmans Just Picked Artichokes Hearts Halves & Quarters (Frozen Foods)
  • 1/3 of a 3 oz jar Italian Classics Nonpareil Capers, drained
  • 2 containers (4 oz each) Wegmans Lemon Butter Sauce (Seafood Dept) (I used their new non refridgerated jar sauce)
  • 4 (6 oz each) Wegmans Atlantic Cod Fillets
  • Lemon slices, for garnish
  • Preheat oven to 350 degrees. Add spinach to parchment paper-lined rimmed baking sheet. Drizzle evenly with oil; season with salt and pepper.
  • Top evenly with artichokes and capers. Pour sauce over vegetable mixture.
  • Top with cod; season with salt and pepper.
  • Bake 20-25 min until internal temp of cod reaches 130 degrees (check temp by inserting thermometer halfway into thickest part of fish). Garnish with lemon slices. I did drizzle a little more sauce over the fish before serving.

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