Cod en Papillote
Cod en Papillote! Seasoned cod fillets are places on a bed of vegetables and steamed to perfection in parchment packets. A foolproof way to cook fish without overcooking!
Servings: 2 servings
Ingredients
- ¼ cup thinly sliced onion
- 1 zucchini thinly sliced or shredded
- 1 carrot thinly sliced or shredded
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 2 cod fillets
- ½ lemon thinly sliced, seeds removed
- 1 teaspoon dried thyme divided
- 2 tablespoons unsalted butter divided
- ¼ cup white wine divided
Instructions
- Preheat oven to 400°F.
- In a bowl, mix together the onion, zucchini, and carrot. Add the oil, season with salt, to taste, and toss to combine. Arrange the vegetables on a large square of parchment paper, dividing evenly.
- Sprinkle each fillet with salt and thyme, to taste. Lay each fillet on top of the bed of veggies.
- Top each piece of fish with 1 tablespoon of butter, lemon slices and 2 tablespoons white wine.
- Fold the parchment paper around the edges tightly in ¼-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet.
- Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish fillets.
- To serve, cut open the packets and serve directly in the parchment on a plate (beware of the hot steam) or remove the fish to the plate using a spatula, then pour the juices over top.