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Cod Pockets

Recipe from In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips from the World-Famous Crew of Pike Place Fish, by The Crew of Pike Place Fish

Cod Pockets (Pike Place Fish Guys) 1

Photo credit: Heather Scholten, Farmgirl Gourmet

The Crew of Pike Place Fish note:

Longtime customer Robyn told us that of all the choices available at Pike Place Fish, she often ends up with the simplest–a pound of ling or rock cod, or perhaps a couple of small snapper filets which transform into a quick and delicious supper for her and her husband. She says that while Julia Child would call this Fish en Papillote, Anders, who often wraps her purchase, dubbed it “Cod Pockets.” The beauty is that with just a roll of parchment paper and a few ingredients, this dish can be prepared in minutes with minimal cleanup. Best of all, there are virtually no dishes or pans to clean after dinner! Use this recipe as a guideline. Get creative with additional seasonings and the freshest seasonal vegetables that appeal to you and your family.

Cooks&Books&Recipes Featured Cook Heather:

This recipe was easy to prepare, and the open-ended instructions for which vegetables to use was a nice touch that allowed me to pick what I wanted in the dish.  Since I’m not a fan of zucchini, I added in extra sweet peppers and some slivered red onion.  The fish cooked perfectly in the time allotted on the recipe and was super-moist and flavorful.  I would recommend serving this dish with a hunk of crusty bread to mop up the beautiful vegetable and fish broth that’s created during the cooking process.

Cod Pockets (Pike Place Fish Guys) 2

Photo credit: Heather Scholten, Farmgirl Gourmet

 

 

 

 

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Cod Pockets

Featured Recipe From: In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips from the World-Famous Crew of Pike Place Fish

Yield: Serves 2

Ingredients:

2 fillets (about 1 pound) ling cod (halibut, snapper, true cod or other white fish can be substituted, though sole may be too delicate)

Choose from the following list of vegetables or substitute your own selections. In all you will want to 2-3 cups of sliced prepared vegetables:
- Fresh, washed baby spinach
- Thinly sliced leek, white part only
- Sliced red, yellow and/or orange peppers
- Fresh chanterelle, shitake or crimini mushrooms, space, cleaned and sliced
- Thinly sliced zucchini or summer squash
- Fresh corn kernels
- Thinly sliced fennel bulb (reserve greens for garnish)

Extra Virgin Olive Oil (or sesame oil for an Asian preparation)

Sea salt

Fresh cracked pepper

Directions:

Preheat oven to 400°F

Cut two large pieces of parchment paper from the roll or use foil. The pieces should be at least 16-18’ long.

Fold each piece in half lengthwise to mark the center. Unfold and lay flat on a clean workspace. Have ready a rimmed cookie sheet.

Lay down greens such as spinach on the bottom, covering one half of the parchment with a 1” border. Drizzle lightly with olive oil and sprinkle with salt.

Lay a filet of fish on top of the spinach.

Start to layer the vegetables, preferably finishing with the colorful vegetable such as red pepper slices. Between layers, drizzle with a little olive oil and sprinkle with olive oil, salt, and pepper.

Begin sealing the parchment by starting in one corner and folding a sealed edge all along the parchment until you’re left with a small hole. Blow gently in to inflate the package a little, then finish twisting the corner to seal the packet. Repeat with remaining parchment, fish, and vegetables.

Bake the packets for 15-20 minutes, or just until vegetables are done and the fish is opaque.

Before removing from the oven, have ready warmed shallow bowls. Carefully open the packets, being cautious of rising steam. Gently slide the contents off of the parchment into the bowl, including all juices. Sprinkle with fresh ground pepper and chopped Italian parsley or other chopped fresh herbs before serving.

Variation: you may use one filet of fish and cook the entire pound in one packet. Increase cooking time to 30 min. total. You may also serve the fish directly from the packet at the table. To do so, open with scissors or cut open with a knife being careful of the escaping steam.

© 2013 Mukmuk

Reprinted with permission from In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips from the World-Famous Crew of Pike Place Fish, by The Crew of Pike Place Fish (Penguin Group, 2013)

 

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