Cod en Papillote

Perfectly tender steamed fish everytime! Don't have cod? You can always substitute with salmon or halibut.

Ingredients:

5 cod fillets

1 lemon, sliced

5 pieces of pineapple bark (or more lemon)

1 tbsp lemon juice

2 tbsps olive oil

2-3 tsps capers

Old Bay seasoning to taste

First, line a baking sheet with parchment and/or foil. If you are using a large enough piece of parchment to completely enclose and seal the fish in then that is fine. Otherwise place a sheet of foil on the pan, then the parchment packet, then another sheet of foil large enough to pinch all the edges together. Usually en papillote would have you making an individual packet for each piece of fish but I figured one big packet would do the trick!

About pineapple bark, I always keep the bark sliced off of fresh pineapple in the freezer for just this use. However, you can use more lemon slices if you don't have pineapple bark. Either way the fish is kept moist and tasty.

Lay pineapple bark or lemon on the parchment, top with the cod fillets. Whisk the lemon juice and olive oil together and pour over each fillet, sprinkle capers and Old Bay to taste then top with lemon slices. Cover with parchment/foil and fold all the edges to seal. Bake in a 400°F oven for 15-20 minutes or until fish flakes easily. The thickness of your fish will impact the cooking time.

Then unwrap and carefully lift the steamed cod onto serving plates for a nice light meal with steamed veggies on the side.

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