Parchment Roasted Cod Fish & Artichokes

Getting to the heart of this matter is tough. Heart of the artichoke, I meant. Perhaps I just don't have the patience to get to the heart of it (artichoke).

En papillote or parchment cooking is my favorite way to cook fish (also check this recipe: En Papillote (Parchment-Cooked) Shrimps with Asparagus & Artichokes).

Easy, quick, healthy yet satisfying for weeknight dinner - parchment cooking is also a great way to experiment with different vegetables and to discover new tastes. Today, let the artichoke hearts befriend the fish.

This En Papillote Cod Fish with Artichokes and Tomatoes is adapted from Whole Foods Market, replacing halibut with cod; and using frozen artichoke hearts instead of water-packed artichokes.

En Papillote Parchment-Roasted Cod Fish with Artichokes and Tomatoes
adapted from Whole Foods Market recipe
1 boneless, skinless cod fillet, about 5-6oz
1 clove garlic, thinly sliced
1 green onion, roughly chopped
6 cherry or grape tomatoes, halved
1/2 cup frozen artichoke hearts, thawed and drained
1 tsp extra-virgin olive oil
2 lemon slices
Salt and ground black pepper to taste

Directions: Preheat the oven to 375F. Place fish on the parchment paper, and top with garlic, tomatoes, artichokes, lemon. Season with pinch of salt and pepper. Drizzle olive oil over. Seal the parchment paper and roast in the oven for 20-25minutes (longer if the cod fillet is thicker) till fish is cooked.

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