Mr. Fishy…so tasty you are.
‘En Papillote’ might sound fancy (as do so many things when said in French), but it really just means cooked in paper. Throw everything into a paper bag (a bundle made of parchment paper) and bake. Nothing to it. Done right the flavors are completely decadent while still being healthy. Not to mention…fast. Super fast. Hands on time is 10 minutes, then it bakes for 15 minutes. Serve. The presentation is unusual and fun, perfect for a casual and easy dinner for 1 or a big dinner party. Today I actually enjoyed this for lunch. If you choose to try it with a big group of 10 or more it’s perfect for the back yard with a chilled bottle of white wine (or Pinot Noir). Since the packets can be made up in advance (up to a day), making up a tray of these little packets will leaves you only to worry about the 15 minutes of baking time once your guests arrive. This leaves you to entertain with grace (something we all aspire to do…which I’m still working on). Now onto our little bundles of joy, and we’re not talking babies, but cod!
If you are wondering about over fishing and which species you should and should not buy check out the Ocean Wise site for a list of seafood, organized by type and the program. Here’s a link for the Pacific Cod. Feel free to try this recipe with Haddock, Pacific Halibut, Lingcod or Sablefish. Avoid Tuna or Salmon or real fatty fish as they will strongly flavor the vegetables.
Pacific Cod with Zucchini and Tomatoes en Papillote
- 1 large leek, whites only, cleaned and thinly sliced
- 1 medium zucchini, sliced, (approximately 2 cups worth)
- 8 cherry or grape tomatoes, halved (or 4 cocktail tomatoes, quartered)
- 2 x 4-5 oz pieces of Cod
- salt and pepper
- 1 lemon sliced
- 2 sprigs of dill
- Compound Parsley Butter Recipe Below
Pre-heat oven to 400 F. Season the cod fillets with salt and pepper and set aside. Cut 2 pieces of parchment paper into 12 x 16 inch rectangles. Brush the center of the parchment paper with olive oil. Place ½ cup of leeks in the center, followed by 1 cup of the zucchini (or half the chopped amount), and then the cherry tomatoes. Top the vegetables with a sprig of dill and the cod fillet. Tuck the tail of the cod fillet under as shown in the picture so the dish cooks evenly. Place 3 slices of lemon on top of the fish and half the compound butter. Seal the packets by bringing up the sides and tightly folding them down. Seal the ends by folding each tightly. Repeat with the remaining packet. Lay both packets on a baking sheet. Bake for 15 minutes. Packets will be puffed up and slightly browned. Serve each packet on a plate.
Quick and dirty compound parsley butter
- 2 Tbsp butter
- 1 Tbsp chopped parley
- 1 garlic clove, minced
Mix the butter, chopped parsley and garlic in a bowl. Add to cod before baking. I’m sharing this with Slightly Indulgent Tuesday, Fat Tuesday, Allergy Free Wednesday, Whole Food Wednesday, Cast Party Wednesday, Real Food Wednesday, and Pennywise Platter Thursday.