Serious Eats: Recipes

Fresh Cod in a Paper Bag with Zucchini, Tomatoes, and Mint

[Photograph: Kerry Saretsky]

Cooking in a paper bag, or really, a parchment packet (using that new paper-lined foil makes it even easier) is the most foolproof way to cook. The side dish veggies, the fish, and the ingredients for the sauce all get thrown into the packet, sealed up, and stuck in the oven. The packet comes out puffed up and burnished, and you just dive in. The veggies are tender. The fish is flaky. The sauce is delicious. And you don't have to clean up. It's perfect for a dinner for two.

This version uses a bed of zucchinis crowed with a thick piece of fresh cod. The flavoring comes from sliced chilies, mint, basil, garlic, cherry tomatoes, white wine, olive oil, and butter. But you can swap or omit these as you see fit. If you don't like chilies, or don't have mint and basil and don't feel like buying them, you can omit them. If you don't like zucchini, use asparagus or sugar snaps. Feel free to mix and match. Just make sure you have a bed of thinly sliced veggies, a piece of boneless, skinless fish, and some liquid. It will come out perfectly every time.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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Printed from http://www.seriouseats.com/recipes/2012/06/very-easy-fish-cod-en-papillote-with-zucchini-cooking-in-a-bag.html

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