Oven-Baked Cod with Dill and Sungold Cherry Tomatoes
Parchment packets are a quick and healthy way to enjoy oven-baked fish. Just add your favorite in-season vegetables.
Oven-Baked Cod with Dill and Sungold Cherry Tomatoes
Photo Credit : Joe St. PierreThe classic French cooking method called en papillote—a fancy way of saying putting food in a packet and baking it with steam—is a quick, incredibly easy, and nearly foolproof technique for preparing fish. To do it, you season the fish and layer it with aromatics, then wrap it in parchment paper and place into the oven. You can make it into a meal by adding quick-cooking vegetables like the tomatoes in this recipe. For the best results, portion your ingredients evenly so all the packets are ready at the same time.
Yield:
4 servingsIngredients
3 tablespoons unsalted butter, softened
1 garlic clove, grated
1 tablespoon chopped fresh dill, plus more for garnish
¾ teaspoon kosher salt, plus more for seasoning fish
¼ teaspoon freshly ground black pepper, plus more for seasoning fish
4 cod filets, 4–6 ounces apiece
1½ cups halved Sungold cherry tomatoes
1 small lemon, thinly sliced
Instructions
Preheat the oven to 400°F. Cut four 12-inch squares of parchment paper.
Stir together the butter, garlic, dill, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
Center a filet on each parchment sheet and season with salt and pepper. Dot each filet with one-quarter of the compound butter. Divide the tomatoes evenly among the packets and top each with 1 or 2 lemon slices.
Fold or twist each sheet of parchment to seal in the ingredients. Arrange on a baking sheet. Bake the fish for about 12 minutes, or until it is no longer opaque. Garnish with more dill before serving.
