Ingredients
- 1 teaspoon 1 teaspoon smoked paprika
- 2 teaspoons 2 teaspoons salt
- 1 teaspoon 1 teaspoon fresh white pepper
- 4 4 Alaska Cod fillets (6 to 8 oz. each), fresh or thawed
- 2 2 tomatillos, sliced and quartered
- 1 cup 1 cup corn or 1 ear corn, shucked
- 1 cup 1 cup roasted and diced long green chiles
- 1 Tablespoon 1 Tablespoon sliced garlic
- 1 1 shallot, sliced
- 2 2 tomatoes, diced
- Parchment paper
- 1 1 lime, sliced
- 1 1 stick of butter, quartered
Servings:
Units:
Instructions
- Preheat oven to 350F. Mix smoked paprika, salt and pepper; season both sides of the Alaska Cod fillets. In a small bowl, combine
- tomatillos, corn, chiles, garlic, shallot and tomatoes; set aside.
- Take an 18-inch sheet of parchment paper and fold it in half. Cut a half-heart shape from the folded side, using as much of the parchment
- as possible. Open the parchment; place two lime slices on one side of the parchment. Place a cod fillet over the lime slices and portion
- 1/4 of the vegetable mixture over the fish. Add a slice of butter. Bring the edges of the parchment together and fold it to seal in the
- contents, starting with the rounded side of the parchment and ending at the point. Repeat to make 4 parchment parcels.
- Place parcels on a baking sheet and roast for 15 to 20 minutes. Carefully open with scissors, watching for hot steam escaping.
Share this Recipe
