[Gallery] Foodie Friday Fancy Slowen Feast: Fish in a Bag

Sounds Cod in Papilotte real fancy but it’s really just a cooked fillet in a bag. Sounds better in French, right? It’s a quick, meatless dish that makes a nice change from fried fish for Lent, By the way, added bonus: virtually NO cleanup since everything is contained in the parchment paper!

Kathy Whyte/WNBF News

Kathy Whyte/WNBF News

Cod en Papilotte (cod baked in parchment paper) (prep time 30 minutes. Recipe for 2 people, but easily adjusted for more)

½ pound cod, cut into ¼ pound portions (about 1″-1 1/2″ thick fillet area (you can choose other fish. Works great with whole fish like trout or snapper if you don’t mind the bones or your dinner is yours to watch)

1 small to medium yellow squash, thinly sliced ​​on the bias into about 6 pieces

12 cherry tomatoes, halved

¼ Vidalia type sweet onion, thinly sliced

¼ lemon, thinly sliced ​​into four pieces

2 tb. olive oil

4 sprigs of fresh dill

Coarse kosher salt

Coarsely ground black pepper

2 square pieces of parchment paper large enough to fold in half over each of the fish portions plus about 1 inch or more around the 3 edges.

Preheat the oven to 375. Salt and pepper both sides of the fish. Place three pieces of yellow squash in the center of half of each piece of parchment paper. Top each with half of the cherry tomatoes and sliced ​​onion. Place the cod on the vegetables. Drizzle each with 1 tbsp. olive oil (you can use an infused oil if you like with flavors like garlic, tarragon or rosemary if you want a little more flavor). Garnish each serving of fish with 2 slices of onion and a few sprigs of fresh dill.

Fold the parchment over the fish and roll and pinch the open edges to seal.

Place the fish papillotes on a baking sheet and bake for 15-20 minutes, steaming the fish, vegetables, dill and lemon all together.

For a spectacular presentation, place the paper packets on each serving plate and cut open to release steam and wonderful aromas. Serve with wild rice.

You can use whatever fish you like and whatever vegetables you like. I would have liked to use asparagus or maybe fennel and spinach if it was just me. But someone doesn’t like asparagus or fennel as much as I do. You can, however, customize each packet per dinner if you’re nicer than me and don’t mind making separate veggies per packet.

Foodie Friday Cod en Papillote

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