'Cod en Papillote with Potatoes, Asparagus and Royal Chives Pistou First things first, this is so easy to make and it\'s incredibly flavorful. This meal is definitely nodding towards one of the easiest usual weeknight menu rotation. Fish in parchment has, as I said been a steadfast weeknight meal for us, even before I started my youtube channel. Speaking of which, having a husband who is so picky of food made my youtube channel incredibly smooth sailing for me. This method cooks the fish and vegetables perfectly, leaving the asparagus with a little bit of crunch to balance out the flaky cod. It\'s perfect if you\'re avoiding grains and want something bright tasting, but filling that\'s not incredibly time consuming. Cod en Papillote with Potatoes, Asparagus and Royal Chive Pistou Ingredients 2, 6 oz cod fillets 1 small bunch asparagus, woody stems removed & divided 1 potato, sliced thin and divided 1 lemon, sliced thin royal chives pistou sauce, divided + additional for serving Sprigs of fresh Rosemary, thyme and dill Butter Salt and pepper Seasoning granules Preheat oven to 300° Set two pieces of parchment paper on a baking sheet. Place potato slices, herbs, and asparagus in the center of each parchment sheet. Top with cod, season with salt and pepper and top lemon slices on each and pistou. Close parchment tightly and wrap each end with twine or twist to form a sealed packet. Bake for 20 minutes, remove from heat and let sit 2 minutes. Carefully open packets and top with additional pistou to serve. Scallion Pistou 1 bunch scallions, chopped, white stems discarded 1/2 lemon, juiced 2 cloves garlic, chopped 1/2 cup olive oil salt and pepper In a food processor, pulse to combine scallion, garlic, and juice from lemon. When a coarse paste has formed, scrape down sides, run food processor and slowly drizzle in olive oil. Season with salt and pepper. *Save the leftover pistou for other vegetable and meat topping'
See also:
comments