Parchment Pesto Cod
I was watching the Food Network the other day (this is my life now), and queen Ina Garten was doing a parchment paper fish that looked…amazing. Like all things she makes. I loved the idea of a healthy, easy recipe that has virtually no cleanup! I’ve made parchment recipes before and have loved the tender, fall apart results.
To be honest, I made this recipe up based off what I had in my fridge, and it turned out AMAZING. I really believe that’s what good cooking is about : experimenting.
Typically, I’m not a huge fan of cod, but this is the perfect recipe for it because it becomes completely tender (literally falls apart) and blends so mildly with everything else.
This recipe will take you only about 30 minutes total to prep and make. It is healthy, delicious, and easy to cleanup.
{Parchment Pesto Cod}
Serves 2
Ingredients:
2 cod filets
6 mini potatoes
2 cups green beans
1/2 cup shaved brussel sprouts
2 tbs minced garlic
1/4 tsp dried oregano
1/4 tsp red pepper flakes
2 tbs pesto (I used Trader Joe’s vegan pesto)
2 tbs olive oil
1 lemon
salt and pepper to taste
Directions:
Preheat oven to 425.
Thinly slice the potatoes (about 1/4 inch slices), and prep the green beans by slicing off the ends and cutting in half.
In a mixing bowl, toss together potatoes, green beans, brussel sprouts, garlic, oregano, red pepper flakes, olive oil, and salt and pepper to taste.
Cut two large sheets of parchment paper.
Evenly spread the green bean potato mixture in the middle of both pieces of parchment and top with filet of cod. There should be a clean parchment paper border of a few inches surrounding the fish.
Squeeze lemon evenly over cod and season with salt and pepper. Top each filet with 1 tbs pesto.
Fold parchment paper over filets and seal to make an envelope. Fold in sides and make and completely sealed pouch.
Place directly on oven rack and bake for 20-22 minutes and then let rest for 2 min.
