Steam-baking tender cod fillets in parchment paper is a healthy and delicious way to infuse flavor into the fish — and a handy way to make a complete meal. Fresh herbs such as oregano add a burst of fragrance when the package is opened. If you don’t have a spiralizer, just slice the zucchini thinly and lay the slices underneath the fish. Add mashed potatoes or steamed red potatoes on the side if you are looking for a heartier meal.
Ingredients
2 cod fillets (6 to 8 ounces each and about 3/4-inch thick) Available in Our Seafood Subscription Box
2 tablespoons extra virgin olive oil, plus more for brushing
Fine sea salt and freshly ground pepper
1 cup spiral-cut zucchini (1 medium zucchini)
1 cup halved grape or cherry tomatoes
1 teaspoon finely chopped fresh oregano or marjoram leaves
3 lemon wedges
Directions
BUILD PACKETS
Preheat the oven to 400˚F. Cut two 12- by 15-inch pieces of parchment paper.
Pat the fish dry with a paper towel, then brush with oil and season with salt and pepper. Place one fillet in the center of a piece of parchment. Top with half the zucchini, half the tomatoes, and half the oregano. Repeat on the second sheet of parchment with the remaining fish, zucchini, tomatoes, and oregano. Drizzle each portion with 1 tablespoon oil and season lightly with salt and pepper. Squeeze the juice from one lemon wedge over the top of both portions.
WRAP PACKETS AND BAKE
Lift two opposite sides of the parchment paper to meet in the middle above the fish fillet. Tightly roll the paper all the way down to the fish, then fold over each end and tuck it underneath the package to seal. Place the parchment packages on a sturdy baking sheet, side by side, in a single layer.
Bake for 15 to 20 minutes, until the parchment is puffed and the fish is just cooked through. Transfer the packets to plates. Open carefully to release the steam.
PAIR IT UP
We've got options with this Mediterranean dish. A dry white wine like a Spanish Albarino, a fresh Provençal rosé, and a Greco di Tufo from Italy are just a few ideas.
