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Fresh Cod in a Paper Bag with Zucchini, Tomatoes, and Mint
2 small to medium zucchini, thinly sliced
2 boneless, skinless cod fillets, about 6 ounces each
Kosher salt and freshly ground black pepper
1/2 small red chili, thinly sliced, or a pinch of dried chili flakes
1 medium clove garlic, chopped (about 1 teaspoon)
8 leaves fresh basil
12 leaves fresh mint
16 cherry tomatoes
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1. Preheat the oven to 450 F. Assemble the packets: Tear off two large recangles of parchment or foil, about 12- by 24-inches. Fold each over crosswise to crease, then open again. Divide the zucchini between the two and spread them out in a small pile one half of the parchment, leaving a one-inch border. On top of each bed of zucchini, place the cod, and season everything with salt and pepper. Then top with half the chili, garlic, basil, mint, and tomatoes. Over each packet, spoon 1 tablespoon each of olive oil, butter, and wine.
2. For the packets in half, then seal the edges by crimping, starting at one corner and slowly working your way around. (I find a strategically placed staple really helps the parchment packets stay sealed). Place the sealed packets on a baking sheet, and bake until fish is cooked, about 12 minutes. Serve packets directly on dinner plates and open at the table.
Nov 12th 2013
I've always been curious about cooking in parchment. It always looks amazing but would you know for sure if the fish was fully cooked?