1 tbsp olive oil
1 small onion, halved and slivered
1 small red bell pepper, cored, seeded and, cut into 1/4 di
1 garlic clove, finely minced
1 pinch ground allspice
1 salt to taste
1 black pepper to taste
1/4 cup pitted black olives, chopped
1 1/2 tbsp chopped parsley
2 tbsp fresh lemon juice
1/4 lb piece of cod or halibut (1 thick),, bones removed
Directions
Cooking in foil packets is a fast, fool-proof way to prepare fish and
vegetables.
1. Preheat oven to 350'F.
2. Heat oil in a nonstick skillet over low heat. Cook onion for 5
minutes. Add bell pepper, garlic, allspice, salt and pepper. Cook
another 5 minutes, stirring.
3. Add olives, 1 tablespoon parsley and 1 tablespoon lemon juice; toss
well.
4. Fold a piece of foil, 18" long, in half crosswise; reopen and place
vegetables at center of one side. Top with fish.
5. Drizzle fish with remaining lemon juice. Season with salt, pepper
and remaining parsley.
6. Fold other half of foil over the fish and crimp edges together
well to make a tightly sealed packet. Bake for 15 minutes on a baking
sheet. Remove from oven and let rest for 2 minutes.
7. Serve immediately, cutting the packet open at the table to get the
delicious aroma. Carefully remove fish to a plate.
Serve one: 328 calories, 18 grams fat, 49 milligrams cholesterol.
Servings: 1 servings
Baked Cod On Bed Of Peppers Recipe brought to you by Recipe Ideas
Categories: Fish; Halibut; Seafood; Vegetable
The History of Recipes
We can read the history of `recipes` back into antiquity, at least as far back into history as early Egypt, and possibly even further than that. Having said that, in the main part, these early cook books were just very basic pictorial instructions for preparing meals.
In fact, the oldest recipe discovered, according to experts is a collection of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, in Roman times around 25BC a man called Apicius assembled some documents describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans were skilled in the use of many spices, including some that we all recognise like thyme, fennel and dill. For the next few years, the powerful families of Europe competed with each other to offer the most extravagent meals, and consequentially cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, recipe publications were in great demand, mostly as a result of better eduction, people having more free time and disposable income. The introduction of the TV brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Baked Cod On Bed Of Peppers recipe.
