June 01, 2009

Ingredients

  • 4 ounces spinach or kale, thick veins and stems removed
  • 4 6-ounce cod fillets
  • 4 ounces thinly sliced leeks or red onion
  • 8 ounces diced tomato
  • 1 small zucchini or yellow squash, 1/2” slices
  • 1 small fennel bulb, cored and sliced thinly
  • 4 thyme sprigs
  • 2 ounces butter
  • 1/4 cup white wine
  • 4 teaspoons lemon juice
  • Salt and pepper to taste

Instructions

Preheat oven to 400°.

Cut four 15” x 15” squares of parchment paper.

Generously butter half of each parchment square. Lay 1 ounce of spinach or kale in the center of each square. Salt
and pepper cod fillets and place on top of greens. Layer remaining ingredients on top of cod with a sprig of thyme
on top. Pour wine and lemon juice over each. Divide remaining butter between the squares. Fold parchment over and crimp the edges to seal each packet completely.

Bake on a rimmed baking sheet in the middle of the oven for 15 minutes until the parchment puffs and browns.

Slide packets onto plates and cut open when ready to eat.

Recipe by Alice Pitcher

Ingredients

  • 4 ounces spinach or kale, thick veins and stems removed
  • 4 6-ounce cod fillets
  • 4 ounces thinly sliced leeks or red onion
  • 8 ounces diced tomato
  • 1 small zucchini or yellow squash, 1/2” slices
  • 1 small fennel bulb, cored and sliced thinly
  • 4 thyme sprigs
  • 2 ounces butter
  • 1/4 cup white wine
  • 4 teaspoons lemon juice
  • Salt and pepper to taste
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