Herb Roasted Cod Parchment Packet

The appeal of herb roasted cod parchment packet is easy to understand. Like the concept of one-pot or sheet-pan cooking, it’s one-stop preparation. The simplicity of it as well as the aroma and moisture retention of the cooking method is winsome. “The Oxford Companion to Food” calls it: The method of sealing proteins up in paper with a bit of liquid for moist heat and aromatics for flavor has been used by many cultures for centuries for varying types of foods. Fish may be the classic protein, but most lean proteins can be cooked this way.

Ina Garten gets the job done with the most basic of ingredients. Nothing more than the usual salt, pepper, lemon juice, fresh thyme, olive oil and green olive to flavor the fish. I always have individually packed cod on hand in the freezer. This seems to be a perfect way to put together a weekday meal in less than a half hour. However, the challenge is to figure out how long to roast the cod without overcooking it. Isn’t that always the challenge when it comes to fish?

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The only way to figure out precisely the cooking time is by trial and error. The recipe says to roast the fish for 12-15 minutes in a 400°F oven. I set up the cooking time for 15 minutes for my first attempt. The fish is clearly overdone. In the second attempt, I lower the oven temperature to 375°F convection and roast the fish for 10 minutes. The result is much better. By and large, the fish you choose and oven conditions may require some tinkering to get it right.

It’s important to note that the cooking time is determined by the thickness of the fish. Let’s elaborate also on the key components in the roasted cod parchment packet, also known as fish en papillote.

• Fish: The rule of thumb: The fish should be no thicker than about 1 inch. Any kind of white fish would be suitable, such as trout, salmon and cod. The chart on Seafood Watch from The Monterey Bay Aquarium below helps us make responsible choices in fish selection.
• Aromatics: One of the satisfaction of the method is the pleasant waft of aroma as you unseal the packet right from the oven. Steamed aromatics penetrate the fish with flavor. For success, choose thinly sliced or julienned vegetables, such as zucchini and carrots as I do here. Slicing vegetables into ribbons with a vegetable peeler or a mandolin is an easy way to ensure you have evenly sliced vegetables.
• Liquid: Select a splash of a flavorful liquid, such as wine or champagne vinegar. You might also consider soy sauce, mirin or citrus.
• Fresh herb: Picking which fresh herbs to include is a matter of personal preference. Parsley, cilantro, thyme, rosemary, bay leaves…whatever you like. Fresh is best here, but dry herbs will work in a pinch.

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Also, a dot of butter atop the fish adds a nice finishing touch.

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Source: https://gardencourte.com
Categories: Recipe