DILLED ALASKA COD with GARDEN VEGETABLES

Prep Time: 15 minutes Cook Time: 35 minutes Servings: 4

Reynolds Wrap® Heavy Duty Aluminum Foil
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
Salt and pepper, to taste
1 small zucchini, cut in strips
1 small yellow squash, cut in strips
½ cup carrots, cut in strips
2 green onions, sliced
1 teaspoon dried dill weed
2 Tablespoons fresh lemon juice
¼ cup shredded Parmesan cheese

PREHEAT oven to 450°F. Line a 13x9x2-inch baking pan with Reynolds Wrap Heavy Duty Aluminum Foil.

RINSE any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Arrange fillets in pan. Sprinkle with salt and pepper. Arrange vegetables around fish. Sprinkle with dill weed. Drizzle lemon juice over fish and vegetables.

BAKE frozen cod for 30 to 35 minutes or fresh/thawed cod for 20 to 25 minutes. Cook just until fish is opaque throughout.

SPRINKLE cheese over fish and vegetables immediately after removing from oven.

REYNOLDS KITCHEN TIPS: For best texture, cut vegetables into thin strips when cooking with fresh/thawed fish or into thicker strips with frozen fish.

Nutrients per serving: 157 calories, 2g total fat, 1g saturated fat, 14% calories from fat, 56mg cholesterol, 28g protein, 5g carbohydrate, 1g fiber, 194mg sodium, 95mg calcium and .4g omega-3 fatty acids.

Variation: Substitute Alaska Pollock or Sole fillets for Alaska Cod, cooking 15 to 18 minutes for frozen pollock/sole, or 8 to 10 minutes for fresh/thawed fillets.