Citrusy Cod Packets With Zucchini And Quinoa Recipes

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.