Cod and vegetables baked in parchment paper
Cod cooked in parchment paper with a bed of leek and zucchini julienne, and cherry tomatoes: a light and flavorful dish, ready in ten minutes.
The cod is cooked here in parchment paper, on a bed of julienned vegetables. The slow-cooking method preserves all the flavors and results in a light and delicious dish.
Ingredients and directions
- Prep time20 min
- Cook time10 min
- Total30 min
- DifficultyEasy
- Cooking methodfour
- Gluten-free
- Low fat
Ingredients
people
- $0.34
- $0.04
Directions
- Wash all the vegetables and cut them into very thin julienne strips, one at a time. ≈ 8 min
- Cut each piece of cod into two or three smaller pieces. ≈ 8 min
- Also, cut the cherry tomatoes in half. ≈ 8 min
- Cut the parchment paper into large pieces: for four people, allow one large piece per person. Place the raw vegetables in the center of the paper, evenly distributed on the bottom. ≈ 3 min
- Lightly salt the vegetables and arrange the cherry tomatoes in a row on top. ≈ 2 min
- Next, season the cod pieces and place them on top. ≈ 2 min
- Carefully seal the pouches, like airtight packages: this will keep the steam inside, which enhances the flavor.
- Preheat the oven to 180 °C (350 °F), and then bake the pouches for about ten minutes.
- Take them out of the oven; they are ready to be served.
- Place each paper bag in a plate, and then, using scissors, cut the paper at the top to reveal the contents. ≈ 8 min
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