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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:2 servings
Active time:5 minutes
Total time:17 minutes
Special equipment:parchment or parchment-foil
This recipe appears in: Serious Entertaining: A Summer Seafood Dinner Dinner for Two: Fresh Cod in a Paper Bag with Zucchini, Tomatoes, and Mint
Rated:

Ingredients

  • 2 small to medium zucchini, thinly sliced
  • 2 boneless, skinless cod fillets, about 6 ounces each
  • Kosher salt and freshly ground black pepper
  • 1/2 small red chili, thinly sliced, or a pinch of dried chili flakes
  • 1 medium clove garlic, chopped (about 1 teaspoon)
  • 8 leaves fresh basil
  • 12 leaves fresh mint
  • 16 cherry tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons dry white wine

Procedures

  1. 1

    Preheat the oven to 450°F. Assemble the packets: Tear off two large recangles of parchment or foil, about 12- by 24-inches. Fold each over crosswise to crease, then open again. Divide the zucchini between the two and spread them out in a small pile one half of the parchment, leaving a one-inch border. On top of each bed of zucchini, place the cod, and season everything with salt and pepper. Then top with half the chili, garlic, basil, mint, and tomatoes. Over each packet, spoon 1 tablespoon each of olive oil, butter, and wine.

  2. 2

    For the packets in half, then seal the edges by crimping, starting at one corner and slowly working your way around. (I find a strategically placed staple really helps the parchment packets stay sealed. For traditional papillote folding technique, see here). Place the sealed packets on a baking sheet, and bake until fish is cooked, about 12 minutes. Serve packets directly on dinner plates and open at the table.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: