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COD - Lemon Citrus Cod with Vegetables
Nb persons: 4
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Lemon Citrus Cod with Vegetables Recipe courtesy of Ted Allen Recipe courtesy of Trisha Yearwood Ingredients Marinade: | |
1 cup | freshly squeezed orange juice |
1/2 cup | freshly squeezed lemon juice |
3 to 4 | green onions, thinly sliced |
3 cloves | garlic, chopped |
1/2 cup plus 1 tablespoon | olive oil |
1/2 teaspoon | red pepper flakes |
Fish Packets: | |
Four 6-ounce | cod |
8 ounces | string beans, trimmed |
8 ounces | cremini mushrooms, thinly sliced |
1/2 | sweet onion, cut in half lengthwise and then crosswise into 1/4-inch slices |
1 cup | grape tomatoes, halved lengthwise |
2 to 3 tablespoons | olive oil |
Kosher salt | |
freshly ground black pepper |
Directions
For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red pepper flakes.
For the fish packets: Cut four 12-by-17-inch pieces of aluminum foil; place one piece of fish in the center of each. Sprinkle the fish with salt and pepper. Divide the marinade evenly among the packets (about 1/2 cup for each).
In a large bowl, toss the string beans, mushrooms, onions and tomatoes with the olive oil. Season the vegetables with salt and pepper, then divide evenly among the packets. For each packet, fold the foil over at the top to close, and then close up the sides to seal completely. Chill in the refrigerator for 30 minutes before cooking, to give the fish time to marinate.
Preheat the oven to 400 degrees F.
Transfer the packets to a baking sheet. Bake until the fish flakes, 12 to 15 minutes. Serve immediately.
Read more at: http://www.foodnetwork.com/recipes/ted-allen/lemon-citrus-cod-with-vegetables.print.html?oc=linkback
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