Chef Jyll showcases her Cod in Papillote recipe!
WKEF
Ingredients:
– 4 eight-oz cod or other white fish filets
– salt and pepper
– 1 cup cherry tomatoes, halved
– 1 lemon, thinly sliced into rounds
– large handful of asparagus or green beans, cut into 1 inch pieces
– 1/4 cup dry white wine (optional)
– Sauce Ingredients:
– 1/4 cup extra virgin olive oil
– juice from 1/2 lemon
– 1 shallot, minced
– 3 garlic cloves, minced
– 1 tsp oregano
– 1 tsp paprika
– 1 tsp Italian seasoning
Directions:
– Preheat the oven to 425 degrees.
– Season the fish with salt and pepper on both sides.
– Prepare 4 large squares of parchment paper on a flat surface.
– On half of each parchment paper, evenly distribute the tomatoes and asparagus/green beans. Lay the filet of fish over the veggies.
– In a bowl, whisk together the sauce ingredients, then evenly spoon over each pieces of fish. Top each fish with a few slices of lemon.
– Fold the unused half of the parchment over the fish and fold and secure the parchment around the fish until a tight envelope is formed (leave one end open if you choose to pour in wine).
– If you choose to pour in wine, carefully drizzle a few Tbs of wine into the open end of the package, then tightly fold the package closed.
– Place fish packages on a baking sheet and bake for 12-15 minutes, or until fish flakes easily.
Dining and Cooking