Baked Cod and Veggies Recipe

5 4 5
Baked Cod and Veggies Recipe
Baked Cod and Veggies Recipe photo by Taste of Home
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Baked Cod and Veggies Recipe

Read Reviews
5 4 5
Publisher Photo
“This tastes great whether prepared in the oven or on the grill,” Monica Woods assures from Springfield, Missouri.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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. Yield: 2 servings.
Originally published as Baked Cod and Veggies in Cooking for 2 Summer 2006, p14

Nutritional Facts

1 piece: 232 calories, 9g fat (1g saturated fat), 65mg cholesterol, 243mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable.

  • 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)
  1. 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.).
  2. 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.
Originally published as Baked Cod and Veggies in Cooking for 2 Summer 2006, p14

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dccookin User ID: 7162688 57875
Reviewed Jul. 31, 2013

"I'm not a huge fish fan, but we really enjoyed this! It's definitely a good intro to seafood."

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celty234 User ID: 6567239 57873
Reviewed Mar. 8, 2012

"Wonderful recipe we both loved it. I didn't have any fresh parsley so I used cilantro."

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kathy213 User ID: 3938797 146815
Reviewed Sep. 16, 2011

"Delicious! Wouldn't change a thing."

MY REVIEW
sbuffman User ID: 1497756 130935
Reviewed Feb. 26, 2009

"I made this and thought it might be a little "boring" but it was actually so good that I will be making it again...and again. Thanks!"

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