Citrus Cod with Vegetables
Baked in aluminum foil, which makes clean-up a breeze, these juicy pieces of cod are fork tender and surrounded by lots of good-for-you veggies. An easy and healthy recipe for a busy weeknight, while also elegant enough to serve to guests.
Servings: 4 servings
- 4 pieces of cod 6 oz each
- 1 zucchini thickly sliced in half-moons
- 1 onion sliced
- 2 roma tomatoes chopped in to large pieces
- 1 8 oz container of mushrooms, sliced
- 1 orange divided
- 1 lemon divided
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon Oregano
- Salt and pepper to taste
Preheat oven to 400 degrees. Cut four 12×17-inch pieces of aluminum foil and set aside.
In a large bowl, add the zest of the orange with the the juice of half an orange and lemon. Be sure to zest the orange first, otherwise it is virtually impossible to do so after you juice it. Combine juices with extra virgin olive oil, oregano and salt and pepper to taste.
Stir the zucchini, onion, roma tomatoes and mushrooms in the orange marinade. Set aside.
Cut the remaining halves of the orange and lemon into 4 slices each. Lay one orange and lemon slice on each piece of aluminum foil. Top with a piece of cod. Salt and pepper to taste.
Spoon an equal amount of veggies over the cod and around it. Spoon a teaspoon (or two) of the remaining orange marinade over the cod.
Fold the sides of the aluminum foil over the cod and veggies to make a packet and seal completely. Place packets on cookie sheet and bake for 20 minutes.
Be careful when opening packets as it will release quite a bit of steam. There will be some yummy juices in the packet that you can pour over the cod. Serve with rice or quinoa to soak up those juices.