“This tastes great whether prepared in the oven or on the grill,” Monica Woods assures from Springfield, Missouri.
Baked Cod and Veggies
Baked Cod and Veggies
Prep Time
20 min
Cook Time
15 min
Yield
2 servings
Ingredients
- 1 small onion, halved and sliced
- 1 tablespoon olive oil
- 1 small sweet red pepper, diced
- 1 cup sliced fresh mushrooms
- 1 garlic clove, minced
- 1/4 teaspoon ground allspice
- Dash salt
- Dash pepper
- 2 tablespoons sliced ripe olives, drained
- 2 tablespoons lemon juice, divided
- 3 teaspoons minced fresh parsley, divided
- 2 cod fillets (6 ounces each)
Directions
- In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.).
- Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts
1 serving: 232 calories, 9g fat (1g saturated fat), 65mg cholesterol, 243mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 5 lean meat, 5 very lean meat, 2 vegetable.
Loading Popular in the Community
Loading Reviews
