1 red bell pepper, julienned
1 small carrot julienned
2 tablespoons grated lemon peel
2 teaspoons dried chives
2 tablespoons margarine, cut into small pieces
4 codfish fillets (4 ounces each)
4 lemon slices
1/4 cup fresh lemon juice
1 clove garlic, minced
1 package (10 ounces) frozen chopped spinach, thawed and drained
First in a small saucepan, combine carrot, pepper, and water to cover. Cook over medium heat until tender, about 5 minutes. Then drain.
Next preheat oven to 350° F.
Spray a baking sheet with vegetable cooking spray.
Cut out four (10 x 8) inch pieces of parchment paper.
Then place 1 fillet in center of each piece of parchment.
Sprinkle chives and lemon peel over fillets. Place a lemon slice on top.
Place carrots and bell peppers next to fillets.
Sprinkle withlemon juice.
Fold parchment over fillets; fold edges over to seal. Place on prepared baking sheet. Bake for 15 minutes.
After that's set up, spray a medium non-stick skillet with vegetable cooking spray.
Add garlic; cook over medium heat for 1 minute.
Add spinach; cook, stirring, until heated through, about 5 minutes.
Finally spoon spinach onto plates.
Cut open packages; place fillets and vegetables over spinach.
Spoon sauce over top.
Now you know how to bake cod!