Cod Filets and Veggies en Papillote (Merluzzo in un Pacchetto)
Golden parchment packets release an aromatic cloud of garlic, olive oil, and sea salt when torn open at the table. Tender cod nestles with baby potatoes and sweet leeks in this foolproof French technique that turns a simple weeknight dinner into something wonderfully theatrical.
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