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Oven Baked Alaskan Cod Parcels with Roasted Vegetables

Oven Baked Alaskan Cod Parcels with Roasted Vegetables

Love Keil
Oven Baked Alaskan Cod Parcels with Roasted Vegetables - perfect healthy dinner recipe with step by step instructions with pictures. Made of Alaskan Cod Fillets topped with roasted bell pepper, chile, tomatoes, garlic, shallot. Seasoned with paprika, salt, fresh pepper and butter.
Prep Time 15 mins
Cook Time 25 mins
Total Time 35 mins
Course Fish, Main Dish
Cuisine American
Servings 4 servings
Calories 810 kcal

Ingredients
  

  • 4 Cod Fillets
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 teaspoon fresh pepper
  • 2 to matoes diced
  • 1 cup corn
  • 1 long green chile roasted and diced
  • 1 red bell pepper roasted and diced
  • 1 tablespoon garlic sliced
  • 1 shallot sliced
  • parchment paper
  • 1 lime
  • 1 stick butter

Instructions
 

  • Preheat the oven to 425F.Wash green chile and bell pepper. Slice in half and broil them in the oven until the tops turn into brown color. Once they roasted let them cool then take off the top roasted layer then dice vegetables.
  • In a small bowl combine paprika, salt and pepper. Season each side of Alaskan Cod fillets and set aside.
  • In a big mixing bowl combine roasted bell pepper, chile, corn, tomatoes, shallot, garlic and set aside.
  • Using parchment paper cut out 4 big heart-shapes. On one half of the heart place 2 slices of lime. Place cod fillet on top of the lime follow by 1/4 of the roasted vegetable mixture. Add sliced butter on top. Then fold the other half of parchment paper and seal it on the side. Repeat with the rest of the fish.
  • Bake fish parcels for 20-25 minutes. Carefully open with hands or scissors. Garnish with greens and enjoy your healthy dinner!

Notes

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Nutrition

Calories: 810kcalCarbohydrates: 16gProtein: 163gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 387mgSodium: 1657mgPotassium: 4071mgFiber: 3gSugar: 6gVitamin A: 2172IUVitamin C: 65mgCalcium: 167mgIron: 4mg
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