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1 servings
suggest servings
| 1 | tablespoon | olive oil | |
| 1 | small | onion | halved and slivered |
| 1 | small | sweet red bell pepper | cut into small dice |
| 1 | each | garlic clove | finely minced |
| 1 | pinch | allspice | ground |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 1/4 | cup | black olives | pitted, chopped |
| 1 1/2 | tablespoons | parsley leaves | chopped fresh |
| 2 | tablespoons | lemon juice | fresh |
| 1/4 | pound | fish, cod | or halibut (1" thick), bones removed |
1. Preheat oven to 350'F.
2. 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.
3. Add olives, 1 tablespoon parsley and 1 tablespoon lemon juice; toss well.
4. Fold a piece of foil, 18" long, in half crosswise; reopen and place vegetables at center of one side. Top with fish.
5. Drizzle fish with remaining lemon juice. Season with salt, pepper and remaining parsley.
6. 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.
7. Serve immediately, cutting the packet open at the table to get the delicious aroma. Carefully remove fish to a plate.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 72mg | 3% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 3.0g | 13% |
| Sugars 7.0g | |
| Protein 23.0g | 45% |
| Vitamin A | 55% | Vitamin C | 206% | |
| Calcium | 6% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Numerous fruits and vegetables are peeled for a variety of reasons. Some must be peeled in order to be palatable, such as celery root or pineapple. Others have edible ...
This receipe is delicious. My husband and daughter love it. Serve with Crusty bread.
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