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Serves:
4
Difficulty:
 
Preperation:
Approx. 10 min. prep time plus 20-25 min. cook time
Special Equipment:
Ingredients:
 4
Sheets
Heavy Duty Aluminum Foil (12 x 18-inch)
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4
Alaska Cod Fillets, Thawed if necessary (4-6 oz each)
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1
Tbsp.
Anchovy Paste
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1-1/2
c.
Seeded and Diced Fresh Tomatoes
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1
2.5 oz
Canned, Sliced Black Olives - Drained
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1/3
c.
Fiinely Chopped Onion
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2
Tbsp.
Capers - Drained
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1
tsp.
Minced Garlic
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2
Portobello Mushrooms
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Alternative Ingredients:
If Portobellos are scarce, you can substitute Crimini or button mushrooms. (They're the same thing, just smaller!)
Same with the fish. Halibut, Sea Bass, or just about any other whitefish would work well with this recipe.
Also try over a bed spinach.
See some of these alternative ideas in the photo!
Directions:
1. Preheat oven to 450°F; or grill to medium-high.
2. Center one Alaska cod fillet on each sheet of 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.
3. Chop remaining mushroom and combine with vegetables.
4. Spoon one-fourth of chopped vegetable mixture over cod.
5. Top each with one mushroom slice.
6. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
7. Bake 20 to 24 minutes on a baking sheet in oven OR Grill for 9 to 11 minutes in covered grill.
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