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Ingredients

¼ cup Gay Lea Spreadables Butter Original 1 tablespoon chopped chives 1 tablespoon chopped parsley 1 tablespoon lemon juice 1 teaspoon finely grated lemon zest 1 large clove garlic, minced 1 teaspoon Dijon mustard 1 small zucchini, cut into matchstick pieces 1 small red pepper, cut into matchstick pieces 1 small carrot, cut into matchstick pieces 4 (5 ounce) Pacific cod fillets ¼ teaspoon salt, divided ¼ teaspoon pepper, divided

Nutrition Info

241.8 calories carbohydrate: 4.6 g cholesterol: 74.4 mg fat: 13.1 g fiber: 1.2 g protein: 26.2 g saturatedFat: 5.4 g servingSize: - sodium: 402.8 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Blend Spreadables butter with chives, parsley, lemon juice, lemon zest, garlic, and mustard until well combined, set aside.
Lay 4 large sheets of parchment on a work surface. Mound an equal portion of the zucchini, red pepper, and carrot in center of each sheet. Sprinkle evenly with half each salt and pepper.
Top vegetables with a piece of cod. Sprinkle evenly with remaining salt and pepper. Dollop butter mixture evenly over fish and vegetables. Seal packets by bringing up the sides and folding down tightly. Fold under ends tightly. Transfer to a large, rimmed baking sheet.
Bake for 20 minutes. Let rest for 5 minutes, carefully open packets to serve.

4 servings

This quick, colourful and nutritious weeknight dinner is a great way to encourage your family to eat more fish.