Set a piece of cod onto each piece of paper. Do the same with the Spring onions. Parchment paper; Directions. Spread one foil sheet onto the baking sheet and coat with cooking spray. It works particularly well with mild white fish like cod. I don't really have much experience cooking with fish, but I figured it'd be hard to go wrong with ingredients like Spring onion, asparagus, basil, ginger, garlic, and soy sauce. Place parchment squares on work surface. Open the parchment paper and place the fish in the middle of one side of the heart. Cooking in parchment paper, or en papillote , is a simple, fast, and healthy technique. (If you have huge cod fillets and want to serve 4 people, divide each fish packet evenly between 2 plates.) Place ¼ of the onion in the center of the foil and drizzle with olive oil.

Drizzle 1 teaspoon oil over parchment. Close parchment tightly and wrap each end with twine to form a sealed packet. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Top with cod, season with salt and pepper and top each with 1 tbs pistou. Place 1 parchment square on work surface. That's where parchment paper becomes my best friend. That's where parchment paper becomes my best friend. Simply place a fillet of cod and a few stalks of asparagus on parchment paper or aluminum foil, wrap them tightly and place the packet in a hot oven. Season each cod filet with a shot of oil, a generous pinch of salt, and some pepper. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. The … Place 1 cod fillet in center of parchment. Pour as much of the cooking liquid left in the packet as desired on top of the fish, asparagus and rice before discarding the used parchment paper. Cooking in parchment paper, or en papillote , is a simple, fast, and healthy technique. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Spoon 1/4 of the garlic-lemon mixture on top of each fillet, and on top of that arrange 1/4 of the asparagus spears. Place half of the asparagus right on top of each piece of fish. Spoon 1/6 of garlic-lemon mixture over fish. Cut off four sections of foil (or parchment paper), 18" x 12" each. Place on 2 rimmed baking sheets, spacing apart. Set two pieces of parchment paper on a baking sheet. Preheat the oven to 425°F. Bake fish until just opaque in center (parchment will turn golden brown), about 12 minutes.

Open parchment packets and serve. It works particularly well with mild white fish like cod.

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