Email to Phyllis_ aka_ Filus      

Baked Cod & Veggies - - e-w

Source of Recipe

Cooking for 2 2006 – M. Woods; Springfield, MO
Baked Cod & Veggies - e-w
Serves: 2

1 small onion, halved and sliced
1T. olive oil
1 small sweet red pepper
1 c. sliced fresh mushrooms
1 garlic clove, minced
1/4 tsp allspice
Dash Salt
Dash pepper

2 T. sliced ripe olives, drained
2 T. lemon juice, ‘divided’
3 tsp. minced fresh parsley, ‘divided’
2 cod fillets (6 oz. each)

In a large skillet, sauté the onion in oil until tender. Add the next 6 ingredients; cook and stir over medium heat for 5 minutes. Remove fro heat. Stir in olives, 1 T. lemon juice,
and 2 tsp. parsley. Spoon into the center of a large piece of heavy duty oil (about 18-in. x 12-in.).

Place cod over vegetables, sprinkle with remaining lemon juice and parsley. Fold foil over and fold the edges twice forming a pouch. Place on a baking sheet. Bake at 350º for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

1 fillet w/1/2 c. vegetables equals: 232 calories…9 gm fat (1 gm saturated)…65 mg cholesterol…243 mg sodium…10 gm carbohydrate…2 gm fiber…29 gm protein ++++ Exchanges: 5 very lean meat…2 vegetable ++++ WWP: 5