Cod En Papillote
2 thinly sliced red potatoes
5 baby carrots peeled and cut in half long ways
6 asparagus cut in half long ways
10 to 12 cherry tomatoes cut in half
2 pieces of parchment paper
two 5 to 7 ounce cod fillets
juice and zest of 1/2 lemon
juice and zest of 1/2 lime
juice and zest of 1/2 orange
1 tablespoon of fresh thyme leaves
2 tablespoons of extra virgin olive oil
Kosher salt and fresh cracked pepper to taste
Place a piece of parchment paper in a large pot or sheet pan and spray generously with non stick spray. Next, layer the potatoes and half of the carrots, asparagus and tomatoes, and season everything with salt and pepper. Place the cod fillets on top of the veggies and season the fish with salt and pepper. Add the rest of the vegetables to the top of the cod along with the zest and juice of all citrus, herbs and olive oil. Place another piece of parchment over the top of the fish and fold in all sides making sure it is tight with no air gaps. Bake in the oven on 350°F for 20 to 25 minutes.
Download Recipe PDF | Recipe created by Chef Billy Parisi
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