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Ingredients
- 2 sht Reynolds Wrap heavy-duty aluminum foil - (18" x 20" ea)
- 4 x cod fillets - (4 to 6 ounce ea) thawed if necessary
- 2 c. shredded carrots
- 1 c. shredded zucchini
- 1 c. sliced mushrooms
- 1/4 c. minced green onion
- 1 x garlic clove chopped
- 1 Tbsp. sesame seeds
- 2 Tbsp. butter or possibly margarine Salt to taste Freshly-grnd black pepper to taste Lemon slices
Directions
- Make a foil grill pan by shaping two layers of heavy-duty foil over the outside of a 13- by 9- by 2-inch baking pan. Remove foil and crimp the edges to create a tight rim, making a pan with one-inch sides.
- Coat foil pan with non-stick cooking spray; place on a cookie sheet. Place cod fillets in center of foil pan.
- Combine carrots, zucchini, mushrooms, green onion, garlic and sesame seeds. Spoon vegetables proportionately around cod. Dot fish and vegetables with butter; season with salt and pepper.
- Slide foil pan from cookie sheet onto grill. Cook 15 to 18 min, covered, on medium-warm grill or possibly till fish flakes easily when tested with a fork. Slide foil pan from grill onto cookie sheet. Garnish with lemon slices.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 63 | 64% |
| Total Fat 7.25g | 9% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 86mg | 4% |
| Potassium 342mg | 10% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.65g | 2% |
| Protein 2.03g | 3% |
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