Citrusy Cod Packets With Zucchini And Quinoa Recipes

GRILLED COD FOIL PACKETS WITH VEGETABLES

Steps:

• Preheat the grill to medium-high heat.
• Tear off two, 18-inch pieces of aluminum foil. Spray the center of each one with cooking spray and set aside.
• Add the veggies to a mixing bowl, and drizzle with a tablespoon of the olive oil. Sprinkle with about half of the fresh herbs, and season with salt and pepper. Spoon about a cup of vegetables into the center of each foil packet.
• Place a cod fillet on top of the veggies in each packet. Rub the rest of the olive oil on the cod fillets. Sprinkle with the rest of the herbs, and season with salt and pepper. Squeeze lemon juice over the cod and vegetables.
• Fold each piece of foil in half over the fish and veggies. Roll in the sides to form a fully sealed foil packet.
• Place the packets on the grill, close, and cook for 12 to 15 minutes until the fish is cooked through and veggies are tender. For reference, I cooked my packets for 13 minutes and they were perfect.

CITRUSY COD PACKETS WITH ZUCCHINI AND QUINOA

Steps:

• Preheat your oven to 400ºF.
• Place the cod in a 1-quart-size rimmed baking dish and pour the juices over them. Flip the fish over a few times so that the pieces are coated with the marinade, then place skin-side down. Sprinkle with ½ teaspoon of the salt, cover, and place in the fridge for at least 20 minutes and up to 1 hour.
• While the cod marinates, cook the quinoa. Combine the water and quinoa in a medium saucepan with a tight-fitting lid and bring to a boil. Reduce the heat to a low simmer and cook for 15 minutes. Remove the pot from the heat, covered, and let it sit for 10 more minutes. Fluff with a fork when ready to use.
• Meanwhile, place the zucchini in a medium bowl with the orange and lemon zests, oil, garlic, pepper, and the remaining ½ teaspoon salt. Toss well to coat and set aside.
• To assemble the packets, lay out four 10-by-14-inch pieces of parchment paper. Fold each sheet in half, forming a 7-by-10-inch rectangle. Use scissors to cut out a half-moon as big as the paper allows. Unfold the half moon of paper into a circle. Brush one half with olive oil, and divide the quinoa, vegetables, and fish pieces (skin-side down) between the four oiled halves. Top each piece of cod with 3 to 4 blood orange slices. Drizzle a few spoonfuls of marinade over the fish.
• To seal the packets, fold the top half of parchment over the fish and align the edges. Starting at one corner, fold over about ½-inch of the edge 3 times, pressing down to make a crisp crease after each fold. Continue to work your way around the edge of the packet, making overlapping, pleat-like folds, always pressing firmly and creasing the edge so the folds hold. When you get to the end of the paper, twist it into a tail to prevent the liquid from seeping out. If necessary, make a second fold wherever there doesn't appear to be a tight seal. When finished, your packet will look like a large calzone.
• Place the packets on a rimmed baking sheet. Bake for 15 minutes. The paper will darken and puff up as the packet fills with steam. Cooking time will depend on the thickness of your fish; allow a few more minutes if your filets are more than 1-inch thick.
• To serve, transfer the packets to a plate. Using scissors or a sharp knife, slit open the lids of the packets and fold the paper back. Sprinkle with flaky salt and top with cilantro leaves, if using.