I hope by now you’ve caught on to why cooking in parchment or foil or sealed in any kind of packet is so desirable. For starters, there is little or no clean up (you all know how high that is on my list), it seals in all the juices so nothing ever comes out dry and it lends itself to lots of creativity. You can also prepare the packets ahead of time and refrigerate them until ready to cook.
This recipe proves all those points. I’ve added potatoes to the mix, which is a little new for me. I’ve found yellow potatoes to be the best. You first need to slice them thinly, about 1/4-inch thick. This is a great time to use your mandolin. Microwave them for 3 to 4 minutes before layering on the paper in the packet. I think sweet potatoes would work great .They cook so much quicker than white or yellow ones.
In case you didn’t know, you can purchase parchment already cut to fit a sheet pan. You can find it under Marlene’s favorites on my website. (I list my favorites to make it easy to find items I like. They are all on Amazon.) One sheet is the exact size you need for each packet. I also list an easy and inexpensive mandolin.
Any kind of veggie that cooks quickly will work. In this recipe I’m using zucchini and tomatoes. Asparagus tips would be good, as well as jarred marinated artichokes. Shredded carrots would also work.. Look through your fridge. You may find foods you want to use up.
To keep it easy, you may want to substitute tartar sauce for my mayonnaise sauce. You are the chef. Create.
The fish cooks very quickly. A 1/3 to 1/2-inch thick piece cooks in 10 minutes or less.
With all this going for it, why not try the recipe tonight? You won’t be sorry.
Make sure the sauce is nice and thick. The fish needs it.
You can julienne the zucchini or simply grate it.
Package ready to be baked. Make sure the edges are well sealed so the juices don’t leak out.
Baked package should be browned and puff up. Use scissors to cut an X in to open.
Cod in Parchment with Potatoes & Veggies
4 fingerling potatoes or 2 medium yellow potatoes, peeled and sliced ¼-inch
3 tablespoon mayonnaise
1 clove garlic, minced \
2 to 3 teaspoons Dijon mustard, to taste
2 teaspoons diced shallot, or 2 teaspoons chopped green onion
2 teaspoons lemon juice
Dash sriracha or other hot sauce, to taste
Olive oil
2 cod fillets, (ab out 6 oz. each)skinned, halibut or red snapper, about 1/3 inch thick
1/2 small zucchini, cut into matchstick pieces or shredded
1 to 2 tomatoes, seeded, chopped
Salt and pepper
1. Arrange the rack in the center of the oven and preheat the oven to 450 degrees F.
2. To microwave potatoes: Overlap potatoes in a shallow microwave-safe dish. Add about 1/8-inches of water. Microwave covered on high for 3 to 4 minutes or until potatoes are barely tender when tested with a knife. Separate and cool.
3. To make the sauce: In a small bowl, stir together the mayonnaise, garlic, mustard, shallot or green onion, lemon juice, salt, and pepper. Taste and add more mustard or lemon juice to make sure the sauce is flavorful.
4. To assemble the packets: For each packet, you will need 1 square of parchment or foil 15 x 15 inches. Fold in half and drizzle olive oil in the center on one half of fold. Arrange the potatoes overlapping in 2 rows on the oil. Sprinkle with salt. Arrange the fish on top of the potatoes. Season with salt and pepper. Spread sauce over the fish to cover. Top with zucchini, chopped tomato, salt and pepper.
5. To close the packets. Bring one side of the paper over the fish to cover and meet the other side of the paper. Beginning with one end, fold the edges together toward the fish as tightly as possible. (See photo.) Tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place. (You don’t want the packet to come unsealed while it bakes.)
To make ahead: Packets may be refrigerated up to 4 hours.
6. To bake: Bake fish packets in preheated 450-degree oven for 9 to 11 minutes. To test for doneness, insert a paring knife or skewer into the center of the fillet. It should come out warm.
7. To serve: Using a spatula, transfer the packets to a plate. Cut a cross in the top of the packet with scissors and gently pull the paper open. Serve fish in the paper.
Makes 2 servings.
