Package-Parceled Cod

Name: Package-Parceled Cod
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 16 asparagus spears, trimmed 1 inch from ends; Four 6-ounce cod fillets; 1 lemon, sliced into 4 rounds; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/4 cup fresh lemon juice; 4 tablespoons extra-virgin olive oil; 4 sprigs fresh thyme

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Level: Easy

Total: 25 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 25 min
Active: 10 min

Yield: 4 servings

Ingredients

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16 asparagus spears, trimmed 1 inch from ends

Four 6-ounce cod fillets

1 lemon, sliced into 4 rounds

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/4 cup fresh lemon juice

4 tablespoons extra-virgin olive oil

4 sprigs fresh thyme

Directions

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10m Easy 97%

CLASS

Special equipment:

an instant-read or probe thermometer

Preheat the oven to 350 degrees F.
Lay out 1 large sheet (about 16 inches by 12 inches) of parchment paper. Place 4 of the asparagus spears in the center of the paper, then 1 fish fillet on top and then a slice of lemon. Season with salt and pepper, 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil and 1 sprig of the thyme. Fold over the ends of the parchment to enclose the fish. Place on a rimmed baking sheet. Repeat with the remaining ingredients.
Bake for 12 to 15 minutes, or until the fish reaches 130 to 135 degrees F on a thermometer.

"The Quick Six Fix: 100 No-Fuss, Full-Flavor Recipes-Six Ingredients, Six Minutes Prep, Six Minutes Cleanup" by Stuart O'Keeffe © William Morrow Cookbooks 2016. Provided courtesy of Stuart O'Keeffe. All rights reserved.