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Related recipes: Corn-Free, Dairy-Free, Easy, Egg-Free, Fast, Fish, Garlic, Herbs, Low-Carb, Low-Fat, Low-Fat and Fast, Mushrooms, Onions, Seafood, Summer Squash, Tomatoes, Wheat-Free, Winter
Ingredients
1 1/4 pounds (570g) cod fillets, (or any white fish fillet)
1 Tbsp (15mL) olive oil
1/2 tsp (2g) garlic powder
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) black pepper, freshly ground
1 cup (140g) zucchini, sliced
1 cup (90g) mushrooms, sliced
1 cup (180g) red onion, sliced
1 tomato, cut into small chunks
2 Tbsp (5g) fresh parsley, chopped
Directions
Preheat oven to 450°F (230°C).
Divide fish into four portions and place in the centre of a 12-inch (30cm) square of foil.
Brush fish with oil and sprinkle with garlic powder, salt and pepper. Put zucchini, mushrooms, tomatoes and onions on top of fish. Fold and seal foil.
Place foil pouches on a shallow pan and bake for 20–30 minutes until fish flakes when tested with a fork.
Fold back foil and sprinkle with fresh parsley. Serve in foil.
