Ingredients Jump to Instructions ↓

  1. 2 Reynolds Wrap heavy-duty

  2. Aluminum foil - (18" x 20" ea)

  3. 4 Cod fillets - (4 to 6 oz ea) - thawed if necessary

  4. 2 cups 220g / 7.8oz Shredded carrots

  5. 1 cup 237ml Shredded zucchini

  6. 1 cup 237ml Sliced mushrooms

  7. 1/4 cup 15g / 1/2oz Chopped green onion

  8. 1 Garlic clove - minced

  9. 1 tablespoon 15ml Sesame seeds

  10. 2 tablespoons 30ml Butter or margarine

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. Lemon slices

Instructions Jump to Ingredients ↑

  1. Make a foil grill pan by shaping two layers of heavy-duty foil over the outside of a 13- by 9- by 2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides.

  2. Coat foil pan with non-stick cooking spray; place on a cookie sheet. Place cod fillets in center of foil pan.

  3. Combine carrots, zucchini, mushrooms, green onion, garlic and sesame seeds. Spoon vegetables evenly around cod. Dot fish and vegetables with butter; season with salt and pepper.

  4. Slide foil pan from cookie sheet onto grill. Cook 15 to 18 minutes, covered, on medium-hot grill or until fish flakes easily when tested with a fork. Slide foil pan from grill onto cookie sheet. Garnish with lemon slices.

  5. This recipe yields 4 servings.


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