Garlic Butter Codfish en Papillote with Citrus & Veggies

Cod fillets are baked in parchment with garlic butter, citrus slices, spinach, and broccolini, locking in moisture and infusing the fish with bright, zesty flavors.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

¼ cup salted butter, softened

2 teaspoon each orange zest and juice

1 teaspoon each lemon zest and juice

2 cloves garlic, minced

1½ oranges, sliced

1½ lemons, sliced

4 (5- to 6-ounce) fresh skinless cod fillets, 1 to 1½ inches thick

Coarse kosher salt

Ground white pepper

1 cup lightly packed baby spinach

3 cups broccolini florets

Directions

Preheat oven to 350°F. Lightly spray a large rimmed baking pan with nonstick cooking spray; set aside.
In a small bowl, stir together softened butter, orange zest and juice, lemon zest and juice and garlic; let stand for 2 to 3 minutes.
To assemble packets, cut four 15-inch-round parchment paper circles. Fold each in half; then open. Divide and place orange and lemon slices in center near the fold on one-half of each parchment round. Pat cod dry with paper towels; place on top citrus slices. Top each with about 1 teaspoon butter mixture; lightly season with salt and pepper. Divide and place spinach and broccolini on top of cod. Top with remaining butter mixture.
Fold the other half of parchment rounds up and over cod and vegetables to form semicircles. Working from one end, fold edges together in a double fold. Fold only a small section at a time to ensure a tight seal. Place packets in prepared baking pan.
Bake packets for 20 to 25 minutes or until cod reaches 145°F. (Insert an instant-read thermometer through the paper into the fish.) Transfer parchment packets to serving plates. Use a sharp knife or kitchen shears to cut a large × across the top of each packet to let steam escape. Carefully fold back paper to serve.