Printable | Taste of Home

Baked Cod and Veggies

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)

In a large skillet, saute the onion in oil until tender. Add the red

Printed from tasteofhome.com Oct 11, 2008

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Baked Cod and Veggies cont.

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.

Yield: 2 servings.