Cod en Papillote

If you love a healthy, simple dish with the easiest clean-up ever, try cooking some fish en papillote (in parchment paper). You can cook using this method with just about any combination of fish, vegetables or rice, herbs & spices or condiment you like. The possibilities are endless! Just ask for suggestions at the fish market counter.

• 1 piece of parchment paper approximately 12″x16″
• olive oil
• 1–8 oz skinless cod fillet
• 1 T scallions
• 2 t fresh thyme (1/2 t if you use dried thyme)
• 2 t sundried tomatoes (finely chopped)
• 2 T fresh tomatoes (coursely chopped)
• 1 cup fresh spinach
• optional: 6 med. gulf shrimp (peeled)
• dry white wine

Preheat oven to 375°.

Fold parchment paper in half, then open on work surface. Brush a tiny bit of olive oil on the center of one side of the parchment paper and lightly brush all the edges. Arrange spinach on top of oil in center then place cod fillet on top of spinach. Combine remaining ingredients and top the fish, placing the peeled shrimp (if using) on top, drizzle a little olive oil and a splash of white wine on top. Fold the other half of the parchment over the top (as though you are closing a book) and crimp the outer edges of the parchment to seal the fish and other ingredients in the parchment. Make sure to leave enough air in the packet for the dish to steam in the oven.

Place the parchment-wrapped packet on a baking sheet and put in the preheated oven for 14 minutes. Remove to a plate and open the steaming parchment for a wonderful and healthful dish!