Try this Baked Cod on Bed of Peppers recipe, or contribute your own.
Suggest a better descriptionCooking in foil packets is a fast, fool-proof way to prepare fish and vegetables. 1. Preheat oven to 350F. 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. Serve one: 328 calories, 18 grams fat, 49 milligrams cholesterol. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (388g) | ||
Recipe Makes: 1 | ||
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Calories: 245 | ||
Calories from Fat: 73 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 48.2mg | 15 % | |
Sodium 520.1mg | 18 % | |
Potassium 883.7mg | 23 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 17.2g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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