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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Adapted to serve 4. The original instructions are for cooking in a microwave. I make this in the oven and have included those instructions. Ingredients:
4 cod steaks, 1-inch thick (about 2 2/3 lbs) |
4 tablespoons lemon juice |
2 cups mushrooms, thinly sliced |
1 small zucchini, julienned |
1 small red bell pepper, julienned |
1 small onion, thinly sliced |
4 tablespoons i can't believe it's not butter® spread |
1/2 teaspoon dried tarragon leaves |
1 pinch black pepper, freshly ground |
Directions:
1. Cut four 2-foot lengths of parchment paper and fold each in half to make a 1 foot square.
2. Place one cod steak slightly below the middle of each square of paper.
3. Over each steak, sprinkle 1/4 of the lemon juice, mushrooms, zucchini, bell pepper, and onion.
4. Top each with 1 tablespoon butter. .
5. Fold the parchment over the fish and crimp the edges together tightly.
6. Place 2 of the packets, side by side, in a microwavable 13x9x2 baking dish.
7. Microwave on high for 6 minutes, rotating the dish after 3 minutes.
8. OR.
9. Preheat oven to 450.
10. Center on 12 x 18 heavy duty aluminum foil.
11. Bring up the sides and double-fold tops & ends to seal.
12. Bake for 12-14 minutes.
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