FrenchItalian

Cod Filets and Veggies en Papillote (Merluzzo in un Pacchetto)

Name: Cod Filets and Veggies en Papillote (Merluzzo in un Pacchetto)
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Ingredients: 6 baby yellow potatoes; 1 leek ( halved, cleaned, and sliced); 1 clove garlic ( -- minced); 1/8 teaspoon dried chili flakes; 2 tablespoons extra-virgin olive oil ( divided); Maldon sea salt and freshly ground black pepper; =====; 2 4-6 ounce skinless cod fillets; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon fresh thyme leaves (could substitute minced tarragon or chervil); =====; 16 grape or cherry tomatoes (halved); 2 tablespoons sun-dried tomatoes in oil (drained and chopped); 2 tablespoons capers (drained)

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

coden papillotehealthyvegetables

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
=====
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)
=====
16 grape or cherry tomatoes (halved)
2 tablespoonssun-dried tomatoes in oil (drained and chopped)
2 tablespoonscapers (drained)

Instructions

1
Preheat oven to 425º F. Thinly slice the potatoes. Place in a microwavable container with 1 tablespoon of water. Microwave for 4 minutes, 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 18 minutes. Remove from the oven and let cool for 5 minutes. Carefully cut open the tops of the packets; serve an entire packet on each plate.

Chef's Notes

Nutrition (per serving)

390

Calories

21g

Protein

45g

Carbs

15g

Fat

Fiber

95mg

Sodium