This is a great recipe to make at home in the oven or outside on a campfire. Putting all your ingredients in a foil packet makes it easy to clean up, and it’s a fun way to present a meal. Feel free to be creative, too. You can use any combination of fish and vegetables.
- 3 zucchini (sliced into rounds)
- 2 lemons
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound cod
- ½ tablespoon paprika
- 1 teaspoon capers (rinsed and diced)
- 2 tablespoons butter
Heat the oven to 450° F.
Start out with a large piece of tin foil. Place zucchini rounds on foil and top them with the juice of ¼ of the lemon, half of the garlic powder, onion powder, salt and pepper.
Place fish on top of the zucchini. Cover the fish with juice of ½ the lemon, paprika, remaining garlic powder, onion powder, pepper and salt. Place diced capers on top of fish and top with slices of lemon. Finally, place small pieces of butter all over the fish.
Seal the foil package and cook in the oven for 20 minutes. Serve in the packet or plate on top of gluten-free pasta or spaghetti squash. If cooking on fire or grill, place the foil packet over the heat for about 10 minutes.
Calories: 180, Carbohydrates: 8 g, Protein: 22 g, Fat: 7 g, Cholesterol: 65 mg, Sodium: 680 mg, Fiber: 2 g
Versatile and Easy
This naturally gluten-free recipe by Melissa d’Arabian is versatile, protein-rich and easy to make. It can be enjoyed as a hearty side dish, a drive-by snack from the fridge, or even a main dish when used as the perfect canvas to top with grilled fish or chicken. Flavorful and fresh, it’s nutrient dense, and quinoa is a great substitute for gluten-containing ingredients when you’re craving carbs.