Package-Parceled Cod
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 284
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 32
- Cholesterol
- 73
- Sodium
- 565
- Total: 25 min
- Active: 10 min
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
Directions
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.