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    pacific cod fish en papillote with cherry tomatoes and herbs
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    pacific cod fish en papillote with cherry tomatoes and herbs

    Steamy One-Pouch Fish with Garlic, Lemon, and Wilted Spinach

    August 25th, 2022

    An Easy, Elegant Meal Done in Under 30

    This recipe for fish en papillote is a special treat for one, and easily multiplied for a small dinner party. Cooking fish “en papillote” — in parchment paper or even aluminum foil — ensures that each ingredient is steaming in tight quarters, infusing the fillet with all the flavor. The containment of aromas in this perfectly packaged meal makes for a dramatic reveal when the parchment package is pierced open for serving. 

    In addition to a fork, you’ll want to serve this with a spoon so you can enjoy all the delicious juices pooled in the package from the lemon, tomatoes and fish. A steak knife is also handy, for cutting through the lemon rind.

    Try cooking this with Pacific cod, Pacific halibut, or any species of wild salmon. If you're cooking with wild salmon, note that the cook time is a bit shorter.

    About Chef Alexandra: Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle. 

    Print Recipe

    Steamy One-Pouch Fish with Garlic, Lemon, and Wilted Spinach

    By Wild Alaskan Company

    Prep time

    10 minutes

    Cook Time

    15 minutes

    Total time

    25 minutes

    Yield

    1 serving

    Ingredients

    • 1 (6 oz.) portion Pacific cod, Pacific halibut, coho salmon, or sockeye salmon
    • 1 sheet parchment paper, 10x14 inches
    • 1 cup baby spinach
    • Salt
    • 1 tablespoon extra-virgin olive oil
    • 2 thin slices lemon
    • 4 cherry tomatoes, washed
    • 1 clove garlic, minced
    • 1 sprig fresh oregano

    Instructions

    1. Preheat oven to 450F.

    2. Using a clean kitchen towel or paper towels, gently pat any excess moisture from fish. Crease parchment paper in half (creating two 10x7 rectangles), then pile spinach just off center of the crease. Place fillet on top of spinach, skin-side down if using skin-on fillets. Season with salt and drizzle with olive oil, then sprinkle with oregano.

    3. Place lemon slices on top of fillet. Arrange tomatoes and garlic around and on top of fish.

    4. Fold the top of the paper down to the bottom and seal the edges, making overlapping folds. Fold the last corner under the package to secure the seal.

    5. Place package on sheet pan and transfer to oven. Wild-caught coho and sockeye salmon will need about 8 to 10 minutes of cook time depending on thickness of fillet. Pacific cod or Pacific halibut will need about 10 to 15 minutes of cook time depending on thickness of fillet. Fish is done when it flakes easily with a fork — you can open the packet to check, and loosely reseal if more cook time is needed.

    6. Serve package on a plate and cut open from the center, preserving all the juices in the paper. Leftovers can be stored in the fridge for 3 days.


    Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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