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, saut� 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 350� 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
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