Cod With Pomegranate And Zucchini En Papillote.
1 1/2 pounds cod, or other mild white fish, cut into 4 portions, or kept in one large portion
1 1/2 cups thinly sliced zucchini, about two small zucchini
2 large shallots, thinly sliced
1 lime, thinly sliced, seeds removed
2 tablespoons white wine
1/4 cup pomegranate arils (seeds)
salt and pepper
Special equipment: parchment paper
Preheat the oven to 400 degrees. Lightly salt and pepper the cod fillet and set aside. Cut a sheet of parchment paper that is a couple of inches longer than the length of the fish, and a little more than twice the width. Use one large piece of parchment if fillet is whole; or four individual pieces of parchment if you've cut the fish into individual portions. Place the sliced shallots along the middle of the parchment paper, and layer the zucchini on top of the shallots - this is the bed where you'll place the cod. Sprinkle with a little salt and pepper.
Place the fish on top of the zucchini. Top the fish with the sliced lime, white wine, pomegranate arils, and a little salt and pepper. Close the parchment paper by folding the paper in half over the fish. Create a closed pouch by starting at one corner, and folding the paper into small triangles, tightly pinching them closed as you go around the edges. The result will be a semi-circle shaped sealed pouch.
Place the pouch on a baking sheet and bake for 13-15 minutes, or a few minutes less if fish is thin. Remove from the oven, carefully cut open the pouch and serve.
Chef's Note: Recipe can also be made in a baking dish: simply layer, cover and bake.
Nutrition information per serving: 201 calories; 15 calories from fat; 2 g fat (0 g saturated; 0 g trans fats); 73 mg cholesterol; 687 mg sodium; 12 g carbohydrate; 3 g fiber; 7 g sugar; 33 g protein.
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|Publication:||Daily Herald (Arlington Heights, IL)|
|Date:||Feb 21, 2018|
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