Baked Cod On Bed Of Peppers

Cooking in foil packets is a fast, fool-proof way to prepare fish and vegetables. This recipe also is very good on the trail or in the campground if you have just caught fresh fish to cook, or try this one at home on the old barbeque grill.

Ingredients

1 tbsp olive oil (Any light oil)
1 small onion, halved and slivered
1 small red bell pepper, cored, seeded and cut
into 1/4 inch dice (You may like to try other
peppers, or mix them)
1 clove garlic, finely minced
Pinch of ground black pepper
1/4 cup pitted black olives, chopped (optional)
2 tbsp chopped parsley
2 tbsp lemon juice, (fresh is best)
1/4 lb cod or halibut, (1 inch thick), bones removed (or
any fresh caught fish)

Directions

1) Preheat oven to 350 F, or start grill and let the coals cool down so that you can hold your hand 1 inch above the grill for about 3 seconds.

2) Heat oil in non-stick skillet (or cast iron) over low heat. Cook onion for 5 minutes. Add bell pepper, garlic, salt and pepper. Cook another 5 minutes, stirring. If you are out in the campground by the lake and don't have a pan handy, just lay the veggies on the fish and add two minutes to the cooking time).

3) Add olives, 1 tablespoon parsley and 1 tablespoon lemon juice; Toss well and remove from the heat.

4) Fold a piece of foil, 18 inches long, in half crosswise. Reopen, spray foil with Pam or brush with oil where you will place the fish and place vegetables at the center of one side on that spot. Top with fish.

5) Drizzle fish with remaining lemon juice. Season with salt, pepper and remaining parsley.

6) Fold the other half of the foil over the fish and crimp edges together well to make a tightly sealed packet. Bake for 15 minutes on a baking sheet. About the same time is needed on the outdoor grill. Remove from oven or grill and let rest for 2 minutes.

7) Serve immediately, cutting the packet open at the table to get the delicious aroma. Carefully remove the fish to plate.

Serves one. This recipe can easily be expanded to cover as many guests as you wish to serve. You may also vary the type and quantity of vegetables that you use in this dish. This goes very well with a big pot of rice.

328 calories,
18 grams of fat,
49 milligrams of cholesterol

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