Cod in Papillote

15 Min.
15 Min.
4
Ingredients
4
(6 ounce) cod fillets, thickly sliced
4 (6 ounce) cod fillets, thickly sliced
2
tablespoons Better Than Bouillon® Lobster Base
2 tablespoons Better Than Bouillon® Lobster Base
2
tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice
2
tablespoons olive oil
2 tablespoons olive oil
1
tablespoon minced garlic
1 tablespoon minced garlic
¼
cup freshly chopped parsley
¼ cup freshly chopped parsley
1
green bell pepper, cleaned and cut ¼ inch thick
1 green bell pepper, cleaned and cut ¼ inch thick
1
red bell pepper, cleaned and cut ¼ inch thick
1 red bell pepper, cleaned and cut ¼ inch thick
1
small yellow onion, thinly sliced
1 small yellow onion, thinly sliced
1
small zucchini, cut into ¼ inch thick rounds
1 small zucchini, cut into ¼ inch thick rounds
2
tablespoon butter, cut in half
2 tablespoon butter, cut in half
4
(15x15 inch) pieces of parchment paper
4 (15x15 inch) pieces of parchment paper
Directions
  1. Preheat the oven to 400 °F.
  2. Add the lobster base, lemon juice, olive oil, garlic, parsley, and pepper to a small mixing bowl and whisk to combine. Dredge each piece of cod in the olive oil.
  3. Lay each piece of parchment paper out flat onto the counter or cutting board. Fold the paper in half crosswise. Place a piece of the dredged cod in the middle of the paper leaving enough room to fold the paper over the fish. Divide the vegetables and place directly on the top of each cod fillet. Place a butter half on top of each cod fillet and fold the paper over the top of the cod and roll the edges until the paper is sealed.
  4. Place the closed packages onto a baking sheet and place directly into the oven. Cook the fish for 12 - 14 minutes.
  5. Carefully remove the pan from the oven and place each cod package onto a dinner plate. Serve immediately.
Substitute Better Than Bouillon® Fish Base for the Lobster Base.

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