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Cod and Ratatouille Packets

Makes: 4  servings Prep 15 mins Bake 450°F 20 mins
Cod and Ratatouille Packets
Ingredients
  • 2 plum tomatoes, seeded and cut into 1/2-inch pieces
  • 1 small zucchini (5 ounces), halved lengthwise and cut into 1/4-inch-thick half-moons
  • 1 small yellow squash (5 ounces), halved lengthwise and cut into 1/4-inch-thick half-moons
  • 1/2 of 1 large fennel bulb, trimmed, halved, cored and thinly sliced (about 2 cups)
  • 1/2 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon  chopped fresh thyme
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  black pepper
  • 3 tablespoons  low-sodium chicken broth
  • 4 cod fillets, about 6 ounces each
  • 4 teaspoons unsalted butter
Make It

1. Heat oven to 450 degrees F.

2. In a large bowl, stir together tomatoes, zucchini, squash, fennel, onion, garlic, 1/2 tablespoon of the thyme, 1/8 teaspoon of the salt, the pepper and broth; set aside.

3. Lay four large pieces of foil or parchment paper (each 16 inches long) on work surface. Place 1-1/2 heaping cups vegetable mixture on lower half of each piece. Place fish on top of vegetables and sprinkle with remaining 1/2 tablespoon thyme and 1/8 teaspoon salt. Place 1 teaspoon butter on top of each fillet. Fold foil or parchment over fish and fold edges to create a sealed packet. Place packets on a rimmed baking sheet, overlapping if necessary.

4. Bake at 450 degrees F for 20 minutes or until fish is cooked through and veggies are tender. Cut open packets and slide contents onto plates; serve immediately.

Nutrition Facts
  • Servings Per Recipe 4,
  • cal.(kcal)230,
  • Fat, total(g)4,
  • chol.(mg)55,
  • sat. fat(g)1,
  • carb.(g)9,
  • fiber(g)3,
  • pro.(g)37,
  • sodium(mg)300,
  • Percent Daily Values are based on a 2,000 calorie diet.

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