Baked Cod And Veggies

• 1 small onion, halved and sliced
• 1 tablespoon olive oil
• 1 small sweet red pepper, diced
• 1 cup sliced fresh mushrooms
• 1 garlic clove, minced
• 1/4 teaspoon ground allspice
• Dash salt
• Dash pepper
• 2 tablespoons sliced ripe olives, drained
• 2 tablespoons lemon juice, divided
• 3 teaspoons minced fresh parsley, divided
• 2 cod fillets (6 ounces each)

1. 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.).
2. 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
3. . Bake at 350u0b0 for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

onion, olive oil, sweet red pepper, mushrooms, garlic, ground allspice, salt, pepper, olives, lemon juice, fresh parsley, cod fillets

Taken from www.tasteofhome.com/recipes/baked-cod-and-veggies/ (may not work)