4 Alaska Cod fillets (4 to 6 oz each), fresh, thawed or frozen
1/4 cup Chardonnay wine
3/4 pound (12 oz.) deli-purchased Spinach and Artichoke Dip, Artichoke Jalapeno Dip or a combination of both
Garnish: lemon wedges
Preheat oven to 450ºF. Rinse any ice glaze from frozen Alaska Cod under cold water, pat dry with paper towel.
Spray a 9-by-13-inch baking pan with cooking spray. Place cod fillets in the pan, spaced apart. Pour the wine around the fish and bake, uncovered, for 5 minutes.
Remove baking pan from oven and turn the fillets over. Divide the spinach and artichoke dip between the fillets, covering the top side of each fillet well. Return pan to oven and bake for and additional 6 to 10 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Transfer fillets to warm plates and garnish with lemon wedges, if desired.