Ingredients
1 small onion, halved and sliced1 tablespoon olive oil1 small sweet red pepper, diced1 cup sliced fresh mushrooms1 garlic clove, minced1/4 teaspoon ground allspiceDash saltDash pepper2 tablespoons sliced ripe olives, drained2 tablespoons lemon juice, divided3 teaspoons minced fresh parsley, divided2 cod fillets (6 ounces each)
Preparation
In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.).
Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
