• Halves & Quarters Artichoke Hearts
  • Pan Searing Flour
  • Extra Virgin Olive Oil
  • Fresh Wild Cod Portions
  • Lemon Butter Sauce
  • Lemons
  • Triple Washed Baby Spinach, FAMILY PACK


  1. Season cod lightly with salt and pepper. Dust with pan-searing flour; pat off excess. 
  2. Heat oil in braising pan on MED-HIGH until oil faintly smokes; add cod. Cook about 3 min until cod changes color one-quarter of way up and seared side has browned. Turn over; cook about 2 min, until second side has browned.  
  3. Add lemon butter sauce, capers, artichokes, and spinach; cover. Cook about 6 min until internal temp of cod reaches 130 degrees (check by inserting thermometer halfway into thickest part of cod).  
  4. Transfer to serving platter; garnish with lemon slices and capers.

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