Baked Cod and Veggies

Name: Baked Cod and Veggies
Prep time: 20 min
Cook time: 15 min
Total time: 35 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)

Total Time Prep: 20 min. Bake: 15 min.

Yield 2 servings

Test Kitchen Approved

“This tastes great whether prepared in the oven or on the grill,” Monica Woods assures from Springfield, Missouri.

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.

“This tastes great whether prepared in the oven or on the grill,” Monica Woods assures from Springfield, Missouri.

Recipe Creator