Healthy Cod en Papillote
Serves 3 - 4
Cod with olives, parsley, artichoke hearts, and white wine.
Cooking cod in parchment paper is an absolute game changer. I never used to make cod on a regular basis until I discovered cooking en papillote, in parchment paper. Now the technique is securely part of my culinary repertoire. Cod en Papillote sounds sexy, and it is.
I’ve provided the recipe accoutrements to tuck inside cod cooked in parchment paper, and I certainly recommend this combination of flavors (salty, briny, bright!) but once you make this a time or two, you’ll start to riff with delightful and interesting combinations of your own. I recommend serving with Arborio Rice, Leek and White Wine as a side dish.
Foodie note: You’ll need parchment and kitchen twine for this recipe.
Ingredients
1 Lb. cod
1 tablespoon olive oil
2 tablespoons white white or champagne (any variety will do)
6 olives (such as Kalamata, Spanish Queen, Castelvetrano,)
6 artichoke quarters (canned, jarred or frozen)
1 tablespoon fresh parsley or thyme
salt/pepper
DIRECTIONS
Preheat oven to 400* F
Lay a piece of parchment paper on the counter, put something to weigh down the ends if the edges curl. Cut an 15″ piece of kitchen twine. Put a baking dish near you that will be long enough for the fish once wrapped.
Remove cod from package and pat dry with a paper towel. Place cod in center of parchment paper and season with salt and pepper. Add the rest of the ingredients, careful not to let the wine spill past the parchment paper.
Fold the short ends of the parchment toward the middle, bring the two long ends together and roll like a paper bag. Place the packet in the baking dish and wrap twine around the fish a few times and tie in a knot.
Bake for 20 minutes in the center of the oven.
Once fish is cooked, serve directly from the parchment in a bowl; snip the twine and packet and serve immediately.
