Last updated on January 20th, 2013
WHAT SCRUMPTIOUS DINNER COMES TO YOU GIFT-WRAPPED? Cod en Papillote. Here, fish, veggies, lemon and vermouth all cook together in folded parchment. When you open the package, a fragrant puff of steam greets your nose. Greeting your taste buds is a menagerie of melt-in-your-mouth potatoes, bell peppers, onion, garlic and fish, all gloriously infused with lemon. I beg you to try this healthy dish which is really, really fun to make:
Cod en Papillote
Ingredients for 2 people
2 pieces cod fillet (8-oz each), 1/2-inch thick
1 small potato, sliced into 1/16th-inch rounds
1 Green bell pepper, sliced into thin strips
1 Red bell pepper, sliced into thin strips
1/2 cup diced onion
1 or 2 garlic cloves, finely chopped
1 small lemon, sliced into 6 thin rounds
1/2 cup fresh flat-leaved parsley leaves
1 Tbsp dry vermouth
1 Tbsp olive oil
Special Equipment: 2 sheets parchment paper, each approximately 20″ x 15″; a baking sheet
Preheat oven to 400-degrees; place rack in center position
Making the parchment evelope — Draw up the two long ends of paper, and fold them as shown, to seal the top. Do not fold down so close to the fish that there is no air space between fish and paper. There must be room for the cloak of steam.
Next, fold each end of the package, and either tuck them under the fish, or pin them in place. I never pin mine, and have never had liquid leak out. Parchment paper holds a tightly-pressed fold admirably.
Repeat the entire process with the remaining fillet and veggies.
Baking — 20 minutes at 400 degrees. Set each parchment package on the baking sheet and bake for 20 minutes.
To serve, unfold or cut open each package and slide their contents onto a plate. Or, if you’re feeling particularly casual…
just serve them on the paper wrapping. You will find that Cod en Papillote goes very nicely with a crusty bread (I recommend this baguette) and a glass of Sauvignon blanc. For dessert, what would be better than your own Tarte Tatin?
Does this dish appeal to you? You can let me know by clicking the “like” button and/or by leaving a comment.
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