Black Cod Ratatouille En Papillote Recipes

SUNNY'S CHEAT SHEET WITH COD, EASY CILANTRO-LIME RICE AND NO-TROUBLE RATATOUILLE

Steps:

• Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F.
• Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes.
• For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil.
• Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
• For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes.
• Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.

BLACK COD RATATOUILLE EN PAPILLOTE

Steps:

• Preheat the oven to 400 degrees F.
• For the black cod and ratatouille:.
• Cover a baking sheet with a piece of parchment paper that is about 2-inches wider than the tray on each side (to wrap up the fish completely). Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices with salt and pepper. Lay the black cod on top of the vegetables. Drizzle with olive oil. Garnish with the red pepper, garlic, and thyme. Season with salt and pepper. Add the butter on top. Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside. Place in the oven and bake for about 20 minutes, until flaky.
• For the herb salad:.
• Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss!
• For serving:.
• Transfer the papillote to a serving plate. With a knife, carefully cut the paper to open the papillote and garnish with the herb salad.

COD EN PAPILLOTE

Steps:

• Cut four 2-foot lengths of parchment paper and fold each in half to make a 1 foot square.
• Place one cod steak slightly below the middle of each square of paper.
• Over each steak, sprinkle 1/4 of the lemon juice, mushrooms, zucchini, bell pepper, and onion.
• Top each with 1 tablespoon "butter.".
• Fold the parchment over the fish and crimp the edges together tightly.
• Place 2 of the packets, side by side, in a microwavable 13x9x2 baking dish.
• Microwave on high for 6 minutes, rotating the dish after 3 minutes.
• OR.
• Preheat oven to 450.
• Center on 12" x 18" heavy duty aluminum foil.
• Bring up the sides and double-fold tops & ends to seal.
• Bake for 12-14 minutes.

COD PAPILLOTE

Steps:

• Preheat oven to 425 degrees or prepare a grill.
• Check cod and remove any remaining bones.
• Fold parchment sheets in half. Cut out half-heart shape so that when the sheet is opened there will be a full heart shape, at least 16 inches wide at its widest point.
• Over medium heat, cook onion in 1 tablespoon of butter and the olive oil, until golden brown, 12 to 15 minutes. Stir regularly. Add salt and pepper.
• When onion is cooked, stir in honey and Madeira. Cook for 1 to 2 minutes. Remove from heat.
• Starting with a fully opened heart shape, place 1 cup of salad greens on one side of the parchment, near the center fold line. On top of the greens add 1 cod fillet, 1 teaspoon butter, one quarter of the cooked onion mixture, one quarter of the lemon juice and 1/4 teaspoon salt and a pinch of pepper. Then place one clam alongside the fillet. (During cooking the clam will open. Its juices become part of the sauce, helping to steam the fish.) Garnish with a sprig of fresh thyme. Repeat to assemble the remaining three papillotes.
• Fold the other side of the parchment paper over the ingredients. And, starting at the fold at the top of the heart, fold the two edges over several times to seal the papillote. (This seam should be on top of the papillote.) Continue this around the entire papillote until you reach the fold at the bottom of the heart. Tuck the very end underneath the papillote to form a tight seal. If grilling, assemble ingredients in center of a double layer of foil. Fold widthwise, crimping edges lightly, then roll and crimp lengthwise.
• Bake for 12 to 15 minutes, or grill 10 minutes.