Related recipes: Cod, Corn-Free, Dairy-Free, Easy, Egg-Free, Fast, Fish, Garlic, Herbs, Low-Carb, Low-Fat, Low-Fat and Fast, Main Dishes, Mushrooms, Onions, Seafood, Summer Squash, Tomatoes, Wheat-Free, Whitefish, Winter
Make it a Meal
Add these dishes to make a full meal:
Roasted Potatoes with Salsa Verde
Wine Pairings
Preparation facts
Yield: 4 servings
Ingredients
1 1/4 lbs (570g) cod fillets, (or any white fish fillet)
1 Tbs (15mL) olive oil
1/2 tsp (2g) garlic powder
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) black pepper, freshly ground
1 cup (140g) zucchini or sweet peppers, sliced
1 cup (90g) mushrooms, sliced
1 cup (180g) red onion, sliced
1 tomato, cut into small chunks
2 Tbs (5g) fresh parsley, chopped
Directions
Preheat oven to 450°F (230°C).
Divide fish into four portions and place in the center of a 12-inch (30cm) square of foil.
Brush fish with oil and sprinkle with garlic powder, salt and pepper. Put zucchini/peppers, mushrooms, tomatoes and onions on top of fish. Fold and seal foil.
Place foil pouches on a shallow pan and bake for 20–30 minutes until fish flakes when tested with a fork.
Fold back foil and sprinkle with fresh parsley. Serve in foil.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
