Recipe - Baked Cod On Bed Of Peppers

1 tablespoon Olive oil
1 small Onion, halved and slivered
1 small Red bell pepper, cored,
seeded and cut into 1/4"
dice
1 Garlic clove, finely minced
pn Ground allspice
Salt to taste
Black pepper to taste
One fourth cup Pitted black olives, chopped
1 One half tablespoon Chopped parsley
2 tablespoon Fresh lemon juice
One fourth pound Piece of cod or halibut
(1" thick), bones removed

Cooking in foil packets is a fast, foolproof way to prepare fish and
vegetables.

1. Preheat oven to 350'F.

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/tn94q3.zip