Wonder how easy cooking a nutritious meal can get? As easy as this!
Succulent fillet of pacific cod, moist and flaky; with the natural sweet flavors infused by finely cubed zucchini and yellow bell peppers.
Instead of salmon, I have used wild-caught pacific cod this time. And instead of steaming, another easy way is to wrap with parchment paper and send it to the oven, about 375F for 20-25 mins till done.
This method locks up all the "juices" and moisture. Nice...
Cooking Tip: Once cooked, do not unwrap the parchment paper immediately. Allow it to stand/rest for 5 minutes so that the flavors are allowed to combine further. A tip to share at Tip Day Thursday Carnival.
Parchment-Baked Cod with Zucchini and Yellow Bell Peppers
Ingredients: 1/4 yellow pepper, diced (Note: I enjoy yellow bell peppers as they are milder compared to green and red but they can be interchangeably used); 1/2 zucchini, diced;1 piece wild Pacific cod;
salt, white pepper gently rubbed on the cod to season; drizzle of olive oil over the cod before cooking and 2 drops of sesame oil onto the cooked dish after baking in the oven.
Directions: Preheat oven 375F. Place some half the zucchini and yellow bell peppers, lay the seasoned fish on top, then top with remaining zucchini and yellow bell peppers. Drizzle some olive oil. Wrap in parchment paper, sealed at the end, and lay on baking tray. Bake for about 15-20 mins. Remove from oven and allow it to rest, unwrapped for 5 minutes.
Flaky flaky! Excuse moi!
Substitute with in-season spring asparagus , it will be equally delicious too.
Tag: en papillote, baked cod
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