Cod en Papillote with Dandelion Greens

Hello darlings!

Cod en Papillote with Dandelion Greens
I love seafood. Shrimp, clams, crab, lobster; I’ll eat it all. I especially love how light and fresh fish is, and during lent fish is often steeply on sale for those who abstain from meat for religious reasons. Being the curious individual that I am, I did find it odd that fish isn’t considered meat during lent, so I did a bit of research and it turns out that the reason is a technicality. In the original Latin of the Law of Abstinence the word for meat specifically meant that of mammals and birds, excluding fish, thus fish on Fridays! I prefer cod for this delicious steamed fish en papillote, but any mild fish would do!
Ingredients:
Fresh Cod, approximately 4-6 ounces per serving
2 Small Zucchini, thinly sliced
3 Carrots, thinly sliced
3 Potatoes, thinly sliced
2 Shallots, thinly sliced
1 Bunch of Dandelion Greens
1 Lemon, rind on, sliced
Extra Virgin Olive Oil
Salt and Pepper, to taste
Instructions
1. Preheat the oven to 375 Degrees.
2. Prep all vegetables by thinly slicing them into medallions.
3. Arrange vegetable medallions on a generous sheet of parchment paper in order from what would take the longest time to cook to the shortest. I layered potatoes first, then zucchini, then carrots.
4. Place your fish steak on top of your bed of vegetables. Paint the fish with EVOO, then layer the slices shallots to cover fish. Drizzle extra EVOO to taste.
5. Top fish pile with sliced lemon, and add salt and pepper to taste.
6. To make the papillote (which means ‘in parchment’) fold and crimp the sides of the parchment paper together to create a pocket. This pocket essentially steams your fish and vegetables so the more airtight your pocket is, the better.
7. Place parcels on a cookie sheet (to prevent leaking) and let steam in the preheated oven for 15-25 minutes. The cooking time depends on the amount of food in each papillote and the thickness of your fish steak. You will know your fish is done when its flesh flakes easily with a fork.
8. While your fish is cooking place dandelion greens, leaves only in a steamer insert in a pot of water on the range. Steam for about five minutes or until the leaves are a bright and vibrant green.
9. Carefully open your papillote, and using a spatula slide the fish pile onto a plate, add dandelion greens and enjoy!
Tinkerbelle was Begging for Carrots, Naughty Puppy
This dish is a simple but delicious meal, and with a bit of prep, quick to prepare for a whole party of people. Also, the dish looks gorgeous on a plate, always a plus when entertaining!
Do you have a go-to fish meal or a favorite seafood? Let me know in the comments below!

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14 Comments

  11. I must try this! anything in parchment paper is always so gormet! My dad treated me to this cool restaurant in LA called Fig and Olive and they used tons of olive oil and parchment paper! Your recipe looks so so amazing! Don't let Tink have the onions!!

    (='.'=)
    -Lauren at adorn la femme

  14. Pingback: Tarragon-Panko Baked Cod | Habits of a Modern Hippie