Healthy dinners aren’t always easy to pull together on a busy weeknight. On top of that, it’s really easy to get stuck in a dinner rut — turning to the simple meals we know and love when we’re short on time. Sometimes, though, a meal so simple and fresh comes along that it’s an instant classic and gets added to the family repertoire immediately.
That’s how I feel about this recipe for Pacific Cod en Papillote. Because it’s cooked in a parchment pouch, the fish is tender and moist and there’s almost no cleanup. I also love that the vegetables cook alongside the fish, so the flavors of the fish, vegetables, and dill butter mingle as they cook, making for a delicious sauce.
When selecting the vegetables to cook, pick ones that cook at about the same rate. I went with peppers, cherry tomatoes, and onions, but these ingredients could easily be swapped for zucchini, summer squash, green beans, asparagus, or leeks. I like to serve my Cod en Papillote over farro, though anything from polenta to rice to couscous would work well.
Finally, a note on selecting fish: Atlantic cod has been overfished in recent years, so wild-caught Pacific cod is a more sustainable alternative.
Cod en Papillote with Sweet Peppers and Cherry Tomatoes
Makes: 4 servingsIngredients:
- 3 tablespoons unsalted butter
- 2 tablespoons minced fresh dill, plus 4 sprigs dill, divided
- Sea salt and pepper, to taste
- 4 6-ounce skinless Pacific cod fillets
- 2 cups cherry tomatoes, halved
- 2 cups peppers, chopped (I used a mix of Cubanelle and bell)
- 1 red onion, cored, peeled, and quartered
- 1 lemon, sliced into paper thin wedges
Directions:
- Preheat oven to 400 F. Cut 4 (14 x 14-inch) squares of parchment paper.
- To make dill butter, melt butter over medium heat. Add minced dill and several pinches sea salt, stir, and remove from heat.
- Assemble the fish en papillote. First, lay out a parchment square. Set a piece of cod on top, and then tuck a quarter of the tomato halves and peppers all around the fish. Sprinkle fish with a pinch each of sea salt and pepper. Tuck some of the onion all around. Finish with several teaspoons dill butter, a sprig of dill, and several slices of lemon.
- To fold the papillote, fold the left and right sides of the parchment together, and fold a seam in the center. Next, fold up the top and bottom.
- Set envelopes in a large skillet or oven-proof baking dish. Slide into the oven and cook for 12-15 minutes, depending on the thickness of the fillets (thicker fillets should cook longer). Let fillets sit for 1 minute, then carefully open the envelopes (steam will be hot).
- Gently set fish and vegetable on grain of choice. Tip collected juices from the parchment on top. Garnish with lemon wedges; serve immediately.
Source: Babble.com
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