1 cod filet, cut into four 6 oz portions
2 mushrooms cut into rounds
10-15 cherry tomatoes
2 cloves of garlic diced
3 Tbsp. diced red onions
1/2 zucchini julienned
jalapeno slices, optional
salt and pepper to taste
1 Tbsp. Garlic Olive Oil
Jalapeno Lime White Balsamic for drizzling
Preheat oven to 400 degrees. Place the cod filets inside a piece of aluminum foil, and add salt and pepper. Top the fish with all of the vegetables and garlic (including jalapenos if you are using them) and olive oil, covering the fish completely. Seal the aluminum foil tightly.
Bake for 10-15 minutes until the cod filets are slightly browned, but still juicy.
Let cool for 3 minutes, then open the aluminum foil - carefully to allow steam to escape. Drizzle all filets with Lime White Balsamic.
Chef's Note: Try with a spoonful of antipasto on top to take it to the next level. We suggest Chuck Hughes Mild Antipasto.
Tested in our Eat Well Cooking Class. Here's what Danielle Wollmann from Nourishing Roots Nutrition says about fish:
- A great source of omega 3’s.
- A good source of vitamin D (only good dietary source.)
- Good for cognitive function
- Helps cardiovascular function
- Boosts mood
- Use Prairie Oils & Vinegars to add amazing flavour rather than frying!