Baked Cod with Veggies en Papillote

• 1 can (19 fl oz/540 mL) white kidney beans, rinsed, drained
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1/4 cup thinly sliced red peppers
• 1/4 tsp. freshly ground black pepper
• 4 cod fillets (1 lb./450 g)
• 1/4 cup Kraft Classic Herb Dressing
• 2 Tbsp. butter

1. Heat oven to 425 degrees F.
2. Combine first five ingredients in medium bowl.
3. Place vegetable mixture on each of 4 large sheets parchment paper.
4. Top each mound with a cod fillet.
5. Drizzle each with dressing and butter.
6. Fold top and ends of each parchment sheet to make parcel; place in single layer on rimmed baking sheet.
7. Bake 15 min.
8. or until fish flakes easily with a fork.
9. Carefully tear or cut open parchment packets.
10. Serve immediately.

frozen peas, garlic, red peppers, freshly ground black pepper, cod fillets, dressing, butter

Taken from www.kraftrecipes.com/recipes/baked-cod-veggies-en-papillote-173731.aspx (may not work)