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Chef Don's
Favorite Cape Cod Seafood Recipes
Cod en Papillote with Root Vegetables
Serves 4
4-4 oz. Cod fillets
1 Tbsp. Olive Oil
2 Tbsp. Lemon Juice
2 Tbsp. White Wine
4 oz. Leeks, sliced
6 oz. Carrot, julienne
4 oz. Rutabagas, julienne
4 oz. Sweet Potato, julienne
4 oz. Parsnips, julienne
1 Tbsp. Dill , chopped
1 Tbsp. Parsley, chopped
1 Tbsp. Garlic, minced
Salt and Pepper to taste
4 double heart shaped pieces of parchment paper
Preheat
Oven to 350°. Heat the oil in a sauté pan until it shimmers. Add the
vegetables and sauté for 3-5 minutes. Add the garlic and half of the
herbs and sauté for 30 seconds. Remove from heat and let cool slightly.
Lay out the parchment paper and split the vegetables between the 4
pieces. Place the cod on top of the vegetables. Season each piece of
fish with salt, pepper and the herbs. Start folding the packets. When
each packet is 1/2 folded add the lemon and wine and finish folding the
packets. Place the packets on a sheet pan and bake for 15-20 minutes.
Remove from the oven and serve immediately.
How to make a parchment packet
The
key to cooking en papillote starts with the shape of the paper. Fold a
piece of parchment paper, about 21/2 times the size of what you'll be
cooking, in half and cut it into a half-heart shape. Unfold, fill one
half with the ingredients, and fold the other half over to enclose.
Starting at the top of the heart in the center of the dip, fold about
1/4 in. of the edge toward the center and start rolling this "hem"
around the edge, crimping the roll as you seal it. When the roll
reaches the bottom tip of the heart, twist to seal.
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