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Cod en Papillote with Root Vegetables




Source of Recipe


Ring Bros - Chef Don


List of Ingredients




4-4 oz. Cod fillets
1 Tbsp. Olive Oil
2 Tbsp. Lemon Juice
2 Tbsp. White Wine
4 oz. Leeks, sliced
6 oz. Carrot, julienne
4 oz. Rutabagas, julienne
4 oz. Sweet Potato, julienne
4 oz. Parsnips, julienne
1 Tbsp. Dill , chopped
1 Tbsp. Parsley, chopped
1 Tbsp. Garlic, minced
Salt and Pepper to taste
4 double heart shaped pieces of parchment paper



Recipe



Preheat Oven to 350°. Heat the oil in a sauté pan until it shimmers. Add the vegetables and sauté for 3-5 minutes. Add the garlic and half of the herbs and sauté for 30 seconds. Remove from heat and let cool slightly. Lay out the parchment paper and split the vegetables between the 4 pieces. Place the cod on top of the vegetables. Season each piece of fish with salt, pepper and the herbs. Start folding the packets. When each packet is 1/2 folded add the lemon and wine and finish folding the packets. Place the packets on a sheet pan and bake for 15-20 minutes. Remove from the oven and serve immediately.

Serves 4


---How to make a parchment packet---

The key to cooking en papillote starts with the shape of the paper. Fold a piece of parchment paper, about 21/2 times the size of what you'll be cooking, in half and cut it into a half-heart shape. Unfold, fill one half with the ingredients, and fold the other half over to enclose. Starting at the top of the heart in the center of the dip, fold about 1/4 in. of the edge toward the center and start rolling this "hem" around the edge, crimping the roll as you seal it. When the roll reaches the bottom tip of the heart, twist to seal.