Artichoke Cod with Sun-Dried Tomatoes

 1 can (14 oz) quartered water-packed artichoke hearts, drained

1/2 cup julienned soft sun-dried tomatoes (not packed in oil)

2 green onions, chopped

3 Tbsp olive oil

1 garlic clove, minced

6 cod fillets (6 oz each)

1 tsp salt

1/2 tsp pepper

salad greens and lemon wedges, optional

1.  Preheat oen to 400 degrees.  In a small bowl, combine the first 5 ingredients; toss to combine.

2.  Sprinkle both sides of cod with salt and pepper; place in a 13x9 inch baking dish coated with cooking spray.  Top with artichoke mixture.

3.  Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork.  If desired, serve over greens with lemon wedges.