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My review
Baked Cod in Foil
30
nt_bella
"Cod is combined with bell pepper, tomatoes, and basil, wrapped in foil, and then baked in the oven for a quick, delicious low-carb dish for weeknights."
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Ingredients
45 m servings 216Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 400 degrees F (200 degrees C).
- Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
- Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
- Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.
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Reviews
Read all reviews 811 Ratings
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Most helpful positive review
8/5/2018
Light, refreshing, flavorful and delicious!
Most helpful critical review
6/8/2018
I followed the recipe exactly. The vegetable topping (tomato, pepper and onion) did not soften as much as I would have liked. Additionally, there wasn't much flavor. If I made this again, I wo...
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Newest
6/8/2018
I followed the recipe exactly. The vegetable topping (tomato, pepper and onion) did not soften as much as I would have liked. Additionally, there wasn't much flavor. If I made this again, I wo...
6/1/2018
A great way to add flavor to Cod. Wanted something that was healthy, not battered, fried, or cheesy. This was very tasty. I used two green scallions instead of onion and I didn't have bell peppe...
7/3/2019
I left out the garlic because my Uncle doesn't like it, but I should have included it in my serving
8/6/2018
I just used what I had , didn’t have the fresh basil or garlic, added dill . Used all ingredients in the dry form except fresh tomatoes and green pepper and onion . I think it will be good, it’s...