Cod with Tomato-Basil Salsa Parchment Pack

Steaming the ingredients together in a neat parchment packet creates layers of flavor without adding much fat or salt. And with everything[ contained, cleanup is a breeze!]

Total Time:
30 min
15 min
15 min

4 servings

  • 8 ounces cherry tomatoes, quartered (about 2 cups)
  • 2 teaspoons capers, rinsed and roughly chopped
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon freshly grated lemon zest, plus 1 tablespoon juice
  • 2 teaspoons minced shallot
  • 2 tablespoons chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
  • 8 ounces thin green beans, trimmed and cut into 1-inch pieces on the bias
  • 4 skinless cod fillets (6 ounces each)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons dry white wine
  • Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F.

  • Combine the tomatoes, capers, 3 tablespoons of the olive oil, lemon zest and juice, shallot, basil, 1/2 teaspoon salt, and a few grinds of black pepper in a medium bowl. Set aside to let the flavors develop.

  • Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).

  • Toss the corn and green beans with the remaining tablespoon of olive oil, 1/2 teaspoon salt, and a few grinds of black pepper in a bowl. Divide between the 4 parchment sheets, mounding the mixture on one side of the fold. Sprinkle each cod fillet with 1/4 teaspoon salt and place on top of a vegetable mound. Dot with butter and drizzle with wine.

  • Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, about 15 minutes; the fish will be tender and cooked through. Transfer the packs to plates. Avoiding the hot steam, carefully cut open the pack. Spoon the reserved tomato-basil salsa with juices over each fillet and serve immediately.

  • Specialty equipment: parchment paper

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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