Description
Infused with ginger and garlic, this delicious fish dinner cooks everything (including healthy vegetables) in the oven in parchment paper packets for an impressive presentation and easy cleanup.
Ingredients
Units
Scale
- 4 (4 to 6 ounce) cod fillets (or other firm mild white fish such as halibut or sea bass)
- Kosher salt
- Freshly ground black pepper
- 4 ounces French green beans (also called haricots verts)
- 1 large carrot, peeled and julienned
- 3 to 4-inch knob ginger, peeled and thinly julienned
- 4 cloves garlic, peeled and thinly sliced
- 6 ounces cherry tomatoes, cut in half
- 8 teaspoons olive oil
- 4 small sprigs of fresh thyme
- 1/4 cup white wine
- lemon wedges, for serving
Instructions
- Prep oven and parchment. Heat oven to 400 degrees F. Tear 4 sheets of parchment paper, approximately 12×16 inches each. Fold each sheet of parchment in half widthwise, crease, and unfold. Set aside.
- Prep fish. Season cod fillets on both sides with salt and pepper. Set aside.
- Assemble packet. Working with one piece of parchment at a time, place a fourth of the green beans and a fourth of the julienned carrots on one side of the creased line down the middle of the parchment. Season with salt and pepper. Place one cod fillet on top. Sprinkle fillet with a fourth of the ginger and a fourth of the garlic. Add a fourth of the tomatoes on and around the fish. Drizzle with 2 teaspoons of olive oil and top with a sprig of thyme.
- Fold and seal packet. Pour about 1 tablespoon of white wine on top, then fold the empty parchment half over the top of the fish and vegetables. Starting on a short side—grab both layers of the parchment paper and fold in towards the center about 1/2-inch. Crease to create a nice crisp fold. Then continue folding and creasing in small, overlapping triangles all around until you reach the other short side (see photos in post for guidance). Secure last fold with a metal paper clip or binder clip if the last fold isn’t staying closed.
- Repeat. Repeat steps 3 and 4 with remaining pieces of parchment paper and packet ingredients.
- Cook the salmon. Place the sealed parchment packets on a rimmed baking sheet, then cook for 12-15 minutes, or until the salmon is cooked through (internal temperature of between 125-130 degrees F).
- Serve. Using a large spatula, carefully transfer the packets to dinner plates. Snip the packets open with some kitchen shears (be careful of the hot steam), squeeze some fresh lemon juice on top if desired and serve.
