|2 servings||calories per servings 410||protein serving 30 g||carbs per serving 45 g||total fat per serving 12 g|
The technique known as “en papillote” sounds fancy and complicated, but it’s actually an easy way to wrap up an all-in-one meal with minimal mess. Plus, the big reveal when you open the paper pouches is ultra-impressive. Cod is a reliable go-to fish that’s meaty, yet mild, and resists overcooking. The contents of whole package, which also includes springy carrots, sugar snap peas and potatoes, soak in herbed butter for a rich, satisfying seafood dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||8 g|
Fill a medium saucepan half full with about 6 cups water. Add 1 teaspoon kosher salt, and place over high heat. This is your vegetable cooking water.
MISE EN PLACE
• Heat oven to 450° F.
• Peel and chop garlic.
• Zest lemon. Cut lemon into wedges.
• Pick and chop mint leaves.
• Pick thyme leaves.
• Thinly slice carrot at an angle.
• Thinly slice potato.
• Thinly slice green onion at an angle.
• Trim peas.
• Halve cod crosswise.
In a large bowl, combine butter, garlic, lemon zest, mint, thyme and 1/4 teaspoon PeachDish Salt.
• When water boils, add carrot and potato. Cook until barely tender, about 3 minutes.
• Using a slotted spoon or strainer, transfer vegetables to butter mixture. Return water to high heat.
• Toss to melt better and coat vegetables.
• When water returns to a boil, add peas. Cook until bright green, about 30 seconds.
• Transfer peas to butter mixture. Toss to coat.
• Add green onion. Toss to coat.
• On a baking sheet, place parchment sheets side by side. Fold each sheet in half (with short sides together) to make a crease in the center, then open them back up.
• Spoon half of vegetable mixture in a shallow pile below the crease of each sheet.
• Divide fish into equal portions, and place atop vegetables.
• Sprinkle fish with 1/4 teaspoon PeachDish Salt.
• Pour wine over all.
• Fold parchment paper over fish and vegetables.
• On each edge, fold over about 1 inch of parchment, and make a crease. Make 3 small folds up to the crease. (It’s fine to use a few paper clips or staples to hold the parcels tightly closed so steam will not escape during cooking.)
Bake in oven until parcels puff in the center and paper browns slightly, about 10 minutes.
• Slide the parcels to dinner plates.
• Open parcels tableside. Season to taste with PeachDish Salt.
• Serve with lemon wedges, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...