Baked Cod on Bed of Peppers
101
Ingredients
| 1 | tablespoon |
olive oil
|
|
| 1 | small |
onions
halved and slivered |
|
| 1 | small |
sweet red bell peppers
cut into small dice |
|
| 1 | each |
garlic cloves
finely minced |
|
| 1 | pinch |
allspice
ground |
* |
| 1 | x |
salt
to taste |
* |
| 1 | x |
black pepper
to taste |
* |
| ¼ | cup |
black olives
pitted, chopped |
* |
| 1 ½ | tablespoons |
parsley leaves
chopped fresh |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| ¼ | pound |
fish, cod
or halibut (1" thick), bones removed |
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.
Nutrition Facts
Serving Size 313g (11.0 oz)
