Greek Cod in Foil Packets

Prep: 15 minutes
Bake: 15 minutes • Serves: 4

1. Chickpeas: Preheat oven to 375°; cut 4 (12-inch) square sheets aluminum foil. Add 1/2 cup drained and rinsed canned chickpeas to small bowl.

2. Olives: Add 1/2 cup drained sliced pitted Kalamata olives to bowl.

3. Sun-Dried Tomatoes: Stir 1/4 cup julienne-cut sun-dried tomatoes in olive oil (with oil) and 1-1/2 teaspoons dried oregano into bowl. Makes about 1-1/3 cups.

4. Cod: Place 4 thawed, frozen cod fillets (about 6 ounces each) on center of foil sheets. Sprinkle cod with 1/2 teaspoon each salt, ground black pepper and smoked paprika; top with chickpea mixture.

5. Lemon Juice: Drizzle 2 tablespoons fresh lemon juice over chickpea mixture. For each packet, bring 2 edges of foil up over cod and fold to seal; fold sides of foil to seal. Place packet, sealed side up, on rimmed baking pan; bake 15 minutes or until internal temperature of cod reaches 145°. Carefully cut packets open with kitchen scissors. Transfer cod and chickpea mixture to plates; drizzle with cooking liquid in packets.

Approximate nutritional values per serving (1 packet):
250 Calories, 11g Fat (1g Saturated), 65mg Cholesterol, 886mg Sodium,
7g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 29g Protein

Chef Tips:
Serve fish over cauliflower or brown rice.

Fish can also be baked with minced garlic, quartered artichoke hearts, sliced pepperoncini peppers and/or unsalted butter.