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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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âThis tastes great whether prepared in the oven or on the grill,â 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:
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.
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