*This recipe is from the Reynold's Wrap website. It looks really delicious and cod is so inexpensive this time of year...because of all the Lenten fish sales! The best part...just throw the foil away and you have easy cleanup! Enjoy! Colette



4 sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil

4 Alaska cod fillets (4 to 6 oz. each), thawed if necessary

1 tablespoon anchovy paste

1 1/2 cups seeded and diced fresh tomatoes OR 1 can (14.5 oz.) diced tomatoes in juice, drained

1 can (2.5 oz.) sliced black olives, drained

1/3 cup finely chopped onion

2 tablespoons capers, drained

1 teaspoon minced garlic

2 portobella mushrooms, sliced


PREHEAT oven to 450°F or grill to medium-high.

CENTER one Alaska cod fillet on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil.  Spread anchovy paste over top of cod.  Combine tomatoes, olives, onion, capers and garlic; set aside.  Cut four thin slices off one mushroom; set slices aside.  Chop remaining mushrooms and combine with vegetables.  Spoon one–fourth of vegetables over cod.  Top each with one mushroom slice.

BRING up foil sides.  Double fold top and ends to seal packet, leaving room for heat circulation inside.  Repeat to make four packets.

BAKE 20 to 24 minutes on a cookie sheet in oven OR

GRILL 9 to 11 minutes in covered grill.

Number of Servings: 4
Nutrition Information:
calories     240
grams fat     4
% calories from fat     15
milligrams cholesterol     105
milligrams sodium     690
grams carbohydrates     8
grams fiber     2
grams protein     43
grams sugar     3