Cod Filets and Veggies en Papillote (Merluzzo in un Pacchetto)
En papillote, or al cartoccio in Italian, is a method of cooking in which the food is put into a parchment pouch or bag. The food steams with its own moisture.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
18 min
Total Time
38 min
Servings
2 servings
Ingredients
- 6 baby yellow potatoes
- 1 leek ( halved, cleaned, and sliced)
- 1 clovegarlic ( -- minced)
- 1/8 teaspoondried chili flakes
- 2 tablespoonsextra-virgin olive oil ( divided)
- Maldon sea salt and freshly ground black pepper
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- 2 4-6 ounceskinless cod fillets
- 1 tablespoonfreshly squeezed lemon juice
- 1 teaspoonlemon zest
- 1/2 teaspoonfresh thyme leaves (could substitute minced tarragon or chervil)
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- 16 grape or cherry tomatoes (halved)
- 2 tablespoonssun-dried tomatoes in oil (drained and chopped)
- 2 tablespoonscapers (drained)
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 425º F. Thinly slice the potatoes. Place in a microwavable container with 1 tablespoon of water. Microwave for , drain, and cool.
- 2
Combine the potatoes, leek, garlic, chili flakes, and 1 tablespoon olive oil. Season with salt and pepper to taste.
- 3
Cut 2 12 x 16-inch pieces of parchment paper and fold each in half crosswise, then open and lay flat.
- 4
Arrange half of the potato mixture on one-half of one piece of the paper. Place 1 cod filet on top and drizzle with lemon juice and sprinkle with zest and thyme. Season with salt and pepper. Top with half of the tomatoes, sun-dried tomatoes, and capers. Drizzle with 1/2 tablespoon olive oil.
- 5
Fold the parchment over the fish. Beginning at one corner, make small overlapping pleats all the way around to seal the edges completely.
- 6
Repeat the steps 4 and 5 with the second piece of fish on the second piece of parchment paper.
- 7
Place the packets on a baking sheet.
- 8
Bake for . Remove from the oven and let cool for . Carefully cut open the tops of the packets; serve an entire packet on each plate.
Chef's Notes
Copyright: Chef Laura Bonicelli