Greek Cod in Foil Packets
Prep: 15 minutes
Bake: 15 minutes • Serves: 4
1/2 cup drained sliced pitted Kalamata olives
1/4 cup julienne-cut sun-dried tomatoes in olive oil
1-1/2 teaspoons dried oregano
4 frozen cod fillets (about 6 ounces each), thawed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
2 tablespoons fresh lemon juice
1. Preheat oven to 375°; cut 4 (12-inch) square sheets aluminum foil. In small bowl, stir chickpeas, olives, tomatoes with oil and oregano. Makes about 1-1/3 cups.
2. Place 1 cod fillet on center of each foil sheet. Sprinkle cod with salt, pepper and paprika; top with chickpea mixture and drizzle with lemon juice. For each packet, bring 2 edges of foil up over cod and fold to seal; fold sides of foil to seal. Place packets, sealed side up, on rimmed baking pan; bake 15 minutes or until internal temperature of cod reaches 145°.
3. Carefully cut packets open with kitchen scissors. Transfer cod and chickpea mixture to plates; drizzle with cooking liquid in packets.
Approximate nutritional values per serving (1 packet):
250 Calories, 11g Fat (1g Saturated), 65mg Cholesterol,
886mg Sodium, 7g Carbohydrates, 2g Fiber, 29g Protein
Chef Tip:
Serve fish over cauliflower or brown rice. Fish can also be baked with minced garlic, quartered artichoke hearts, sliced pepperoncini peppers and/or unsalted butter.