Cod Baked in Parchment
Drexel Food Lab at Drexel University, Philadelphia
This easy-to-make cod is part of a series of "cook from frozen" recipes developed by the Drexel Food Lab in partnership with the World Wildlife Fund. Forget the stress of defrosting and make this delicious dinner dish with fish straight from of the freezer.
- 1 zucchini, sliced
- 2 Roma tomatoes, sliced
- 1 shallot, sliced
- Four 4-ounce frozen cod fillets
- 1 lemon, thinly sliced
- 1 cup pitted Kalamata olives
- 8 thyme sprigs
- Salt and pepper to taste
- 1/4 cup white wine
Preheat the oven to 350°F. Cut four large pieces of parchment paper, placing each on a work surface. Lay three or four slices of zucchini in the center of each parchment sheet. Top the zucchini with a slice of tomato and a portion of the shallots.
Place a frozen cod fillet on top of each set of vegetables. Season the cod with salt and pepper. Place a slice of lemon and two sprigs of thyme on top of the fish. Place a portion of the olives around the vegetables.
To close the pouch, bring the long sides of the parchment to the middle and above the fish. Fold the paper down to seal. Fold in one side of parchment to seal. Before closing the other side, carefully pour 1/4 cup of wine into each pouch. Carefully close the remaining side by folding the parchment paper and transfer to a baking sheet.
Bake the pouches for about 40 minutes, or until the cod begins to flake and the vegetables are soft. Serve with grilled bread.