PACKAGE-PARCELED COD

PACKAGE-PARCELED COD
Serves 4
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Prep Time
6 min
Cook Time
15 min
Total Time
21 min
Prep Time
6 min
Cook Time
15 min
Total Time
21 min
Ingredients
  1. 16 asparagus spears, trimmed 1 inch from the ends
  2. 4 6-ounce cod fillets
  3. 1 lemon, sliced into 4 rounds
  4. 1 teaspoon kosher salt
  5. 1 teaspoon freshly ground black pepper
  6. ¼ cup lemon juice (about 3 lemons)
  7. “4 tablespoons extra virgin olive oil
  8. 4 sprigs fresh thyme
Instructions
  1. Preheat the oven to 350˚F.
  2. Lay out 1 large sheet (about 16" x 12") of parchment paper. Place 4 asparagus spears in the center of the paper, then 1 fish fillet on top, then a slice of lemon. Season with salt and pepper, 1 tablespoon of lemon juice, 1 tablespoon extra virgin olive oil, and 1 sprig of thyme.
  3. Fold over the ends of the paper to enclose the fish.* Place on a baking sheet. Repeat with remaining fish.
  4. Bake in the oven for about 12 to 15 minutes, or until fish reaches 130˚F to 135˚F on a thermometer.”
  5. Excerpt From: Stuart O'Keeffe. “The Quick Six Fix.” iBooks. https://itun.es/us/n0oZ7.l
How to Fold Parchment
  1. Place fish and vegetables in the center of the parchment sheet. Fold in two sides of the paper to the center, then smooth down and crease the sides until the paper stays. Do the same for the remaining two sides, smoothing down and creasing the paper until it stays in place.
Adapted from The Quick Six Fix
Adapted from The Quick Six Fix
Chef Stuart O'Keeffe http://chefstuart.com/

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