Mediterranean Cod en Papilotte

PREP TIME:

15 minutes

PREP NOTES:

Cooking time:

20-25 minutes

YIELDS:

6 people

INGREDIENTS:

• • 1 large sweet potato, sliced into thin rounds
  • 1 bunch asparagus, cut in half
  • 1.5 zucchini, sliced into thin rounds
  • 1 yellow squash, sliced into thin rounds
  • 6 cod filets, skinned (4-6 ounces each)
  • 2 lemons, cut into rounds
  • 1 bell pepper, cut into strips
  • 1 red onion, thinly sliced
  • 2 cloves garlic, thinly sliced (or minced)
  • 24 cherry tomatoes, cut in half
  • 24 calamata olives
  • 2 tablespoons capers
  • 6 sprigs fresh thyme
  • Salt and freshly ground black pepper
  • ½ cup olive oil
  • Spice blend and/or salt and pepper to taste

DIRECTIONS:

1. 1. Preheat oven to 400 degrees.
   2. Cut 3 large parchment papers in half and spread on a baking sheet.
   3. Season the fish generously with spices, salt and pepper on both sides and lay aside. Stack about 4-6 rounds of sweet potatoes,  zucchini and squash on each sheet of parchment paper. Add asparagus to cover squash and add fish on top of squash. Add 2-3 sliced lemon slices on top of fish and 1/6 of the remaining ingredients on top of lemon. A few garlic slivers, red pepper strips, and red onion slices, 4 cut olives, 4 cut cherry tomatoes, few capers and sprig of thyme. Drizzle with olive oil and salt and pepper (or spice blend)
   4. Fold the top of the parchment paper over and roll the edges tightly to create a pocket
   5. Place fish packets on baking sheet and cook in the oven for 20-25 minutes. Let sit for a few minutes before serving.
   6. Place each packet on a plate, and open with a sharp knife or kitchen shears. Be careful when opening packet, as steam will be very hot!

NOTES:

Check out this IG video to see more information: