Wednesday, April 15, 2015

Recipe #66: Fresh Cod Baked in Parchment Paper with Yukon Golds, Brussel Sprouts, Green Olives & Grape Tomatoes

I don't often make things in parchment paper, but I'll tell you, it's one of the easiest, and cleanest, preparations one can do, while achieving an absolutely beautiful and tasty meal.  This dish takes about 10 minutes to prepare, and about 20 minutes to bake.  You will love this dish, and you can literally add just about anything you want.  I had on hand what is in this recipe, so this is what it's titled.   By the way, I made this dish for one, so if you wish to make more, just adjust the recipe accordingly.

1 small Yukon gold potato, sliced in                        1 small shallot, sliced very thin
    1/8" slices                                                                  2 tbsp olive oil
1 wild fresh cod fillet, about 6 oz                              1/4 tsp lemon zest
1 tbsp fresh lemon juice                                             4 large green olives, cut in half
5 small cauliflower florets                                         4 small brussel sprouts, cut in half
1 tbsp butter, room temp                                           salt, pepper, lemon pepper

In a medium bowl, toss potato and shallot in 1 tbsp olive oil with 1/8 tsp salt.  Squeeze the lemon juice on top of the piece of cod.  Season with salt and pepper and/or lemon pepper.  Heat oven to 425.  Tear a sheet of parchment paper about 15" and fold in half just to have a marker..reopen and lay on counter.  Place potatoes, shallot and olive oil just above the center marker.   Add fish, then the vegetables and olives.  Drizzle with 1 tbsp olive oil.  Fold paper over and starting on the right, keep folding paper over itself so it looks like a calzone, finishing on the left hand side.  It doesn't have to be perfect.  Place on a heavy baking sheet and bake for about 20-25 minutes, until paper is puffed and liquid is bubbling.  Remove from oven and let rest about 5 minutes.  Mix butter with lemon zest and a pinch of salt.  Carefully open packet and top vegetables and fish with the lemon butter.  Bon appetit!



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