ALASKA COD PORTOBELLO

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

4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
1 Tablespoon anchovy paste
1-1/2 cups seeded and diced fresh tomatoes or 1 can (14.5 oz.) diced tomatoes in juice, drained
1 can (2.5 oz.) sliced black olives, drained
1/3 cup finely chopped onion
2 Tablespoons capers, drained
1 teaspoon minced garlic
2 Portobello mushrooms

Preheat oven to 450ºF or grill to medium-high heat.

Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel.

Center one fillet on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Spread anchovy paste over top surface of fish. Combine tomatoes, olives, onions, capers, and garlic; set aside. Cut four thin slices off one mushroom; set slices aside. Chop remainder of mushrooms and combine with vegetables. Spoon ¼ vegetables over fish. Top each with one mushroom slice.

Bring up sides of foil. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake packets on a cookie sheet, 30 to 35 minutes for frozen fillets OR 20 to 25 minutes for fresh/thawed fish. Or grill in a covered grill, 15 to 17 minutes for frozen fillets OR 9 to 11 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Nutrients per serving: 203 calories, 3g total fat, .5g saturated fat, 11% calories from fat, 64mg cholesterol, 36g protein, 11g carbohydrate, 5g fiber, 632mg sodium, 92mg calcium and .5g omega-3 fatty acids.

Variation: Substitute Alaska Pollock or Sole fillets for Alaska Cod. Adjust cook time for smaller fillets if necessary.