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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cod in Parchment - with Lemon & Vegetables Recipe

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This recipe for Cod in Parchment - with Lemon & Vegetables is from Yeaney Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil

4 cod fillets (or sole/haddock/flounder)

Parchment paper

Salt and fresh ground pepper

1 lemon-sliced thinly

1 summer squash and/or 1 zucchini sliced thin

1 carrot--cut into very thin ribbons with vegetable peeler

thinly sliced mushrooms

1 shallot- finely chopped

fresh tarragon (chopped) - optional

red pepper flakes

2 garlic cloves, minced

2 tablespoons butter - cut into 4 pieces

2 tablespoons chicken broth

2 tablespoons dry white wine
Directions:
Directions:
Preheat oven to 425F

Arrange 4 large squares of parchment paper on a work surface

Brush lightly with olive oil

Pat fish dry with paper towel and place a fillet in the center of each square. Season with salt and pepper

Depending on likes of guests--place lemon, squash, carrots, shallots, tarragon, red pepper and garlic onto the fillets

Place a butter pat on each. Spoon 1/2 tablespoon broth and wine over each

Bring two opposite sides of parchment up and over the fish and fold them together. Fold the edges narrowly to seal and tuck them under the package--leave no openings!

If you have kitchen string, tie them close around the packages

Bake for ~20 minutes depending on thickness of fish. Serve immediately with rice
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is from Joanna Gaines cookbook

 

 

 

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