Fish baked in parchment is a very forgiving method of preparation. This recipe's shallots, mushrooms, and lemon juice give the fillets an earthy flavor. Accompany with cooked whole grains like as brown rice or farro, or with crusty whole grain toast.
Components: One cup of chopped sun-dried tomato halves Chopped shallots, one cup a quarter cup of cleaned and coarsely sliced baby bella mushrooms Half a cup of white balsamic dressing two tsp freshly extracted lemon juice Half a cup of extra virgin olive oil, with more for coating fish A smidgeon of kosher salt Twenty milligrams of freshly ground black pepper Four 6-oz fresh or frozen fish fillets (if frozen, thawed before serving) four slices of lemon Eight freshly cut, julienned basil leaves as a garnish
Instructions:
Turn the oven on to 500°F.
To a medium-sized mixing bowl, add the chopped shallots, sun-dried tomatoes, and mushrooms. Add the olive oil, vinegar, lemon juice, salt, and pepper. Mix everything together.
Tear out eight 12-inch-long sheets of parchment paper. After positioning each cod piece in the middle of its individual parchment sheet, drizzle with olive oil. Spoon the mixture of sun-dried tomatoes evenly onto each fillet. The parchment should be pulled up to the center, the edges crimped shut, and then folded over. Transfer the wrapped packages onto an additional parchment sheet and reseal.
Put the cod packets in the oven on a baking sheet. Cook for three to five minutes, depending on how thick the fish is. Each packet should be turned over with a metal spatula and cooked for a further three to five minutes on the other side (done cod should be white and flake readily with a fork). Serve the cooked fish with lemon wedges and crusty whole grain bread for dipping, and garnish with fresh basil. Serve right away.