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Package-Parceled Cod

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4 servings
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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 


Special equipment:
an instant-read or probe thermometer
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Bake for 12 to 15 minutes, or until the fish reaches 130 to 135 degrees F on a thermometer.