Baked Cod on Bed of Peppers
Submitted by hstevan
Cod baked in a foil packet over sautéed red peppers, black olives, and garlic with a hint of allspice. Open at the table for a burst of Mediterranean aroma. Single-serving and ready in 45 minutes.
YIELD
1 servingsPREP
30 minCOOK
15 minREADY
45 minBaked Cod on Bed of Peppers
Here’s a single-serving foil packet that punches way above its weight.
Sweet red peppers, briny olives, and a whisper of allspice create a fragrant Mediterranean bed for a thick cod fillet.
Everything gets sealed up tight in foil so the fish steams in its own juices, soaking up all those layered flavors.
The best part? Slice that packet open right at the table and watch the aromatic steam billow out. Dinner and a show.
Pro Tips
- Crimp those edges tight: A loose seal means escaping steam, which means drier fish. Press those foil edges together firmly.
- Halibut works too: Swap in a thick halibut steak if cod isn’t available. Same cook time, same great results.
- Let it rest: Those 2 minutes of resting after the oven aren’t optional. The fish finishes cooking gently in the residual heat.
Ingredients
Directions
Preheat oven to 350’F.
Heat oil in a nonstick skillet over low heat. Cook onion for 5 minutes. Add bell pepper, garlic, allspice, salt and pepper. Cook another 5 minutes, stirring.
Add olives, 1 tablespoon parsley and 1 tablespoon lemon juice; toss well.
Fold a piece of foil, 18” long, in half crosswise; reopen and place vegetables at center of one side. Top with fish.
Drizzle fish with remaining lemon juice. Season with salt, pepper and remaining parsley.
Fold other half of foil over the fish and crimp edges together well to make a tightly sealed packet. Bake for 15 minutes on a baking sheet. Remove from oven and let rest for 2 minutes.
Serve immediately, cutting the packet open at the table to get the delicious aroma. Carefully remove fish to a plate.
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