Cod En Papillote

Name: Cod En Papillote
Ingredients: Vegetable cooking spray; 1/4 cup chopped green onions; 2 teaspoons minced garlic; 2 tablespoons dry white wine; 2 (4-ounce) cod fillets; 3/4 cup sliced crimini mushrooms; 1/2 cup chopped plum tomatoes; 2 teaspoons chopped fresh oregano; 2 teaspoons chopped fresh basil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon chopped serrano chili pepper; 2 bay leaves

13 ingredients

5 steps

Ingredients

Vegetable cooking spray
1/4 cup chopped green onions
2 teaspoons minced garlic
2 tablespoons dry white wine
2 (4-ounce) cod fillets
3/4 cup sliced crimini mushrooms
1/2 cup chopped plum tomatoes
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chopped serrano chili pepper
2 bay leaves

Directions

1

Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add green onions and garlic; saute until tender. Remove from heat; stir in wine.
2

Cut 2 (12-inch) squares of parchment paper; fold each square in half, and trim each into a heart shape. Place parchment hearts on a baking sheet, and open out flat. Coat open side of parchment paper with vegetable cooking spray.
3

Place 1 fillet on half of each parchment heart near the crease. Spoon mushrooms evenly over fillets; top evenly with tomato. Combine oregano and next 4 ingredients, and sprinkle evenly over fillets; top each fillet with 1 bay leaf. Spoon onion mixture evenly over fillets.
4

Fold paper edges over to seal securely. Starting with rounded edges of hearts, pleat and crimp edges of parchment to make an airtight seal. Bake at 425° for 15 minutes or until packets are puffed and lightly browned.
5

To serve, place packets on serving plates; cut an opening in the top of each packet, and fold paper back. Remove and discard bay leaves.