Linda
5/24/2023
8:46:20 AM | |  | | | Thanks Linda |
Hello Everyone,
A recipe to share , Enjoy!!
Anything that is questionable, substitute..
Exercise your creativity and create something
Wonderful!!
8 ozs. Cherry tomatoes -quartered 2 cups
2 tsp . Capers rinsed and chopped
4 tbsp . Extra virgin olive oil
1 tsp. Lemon zest + 1 tbsp . Lemon juice
2 tsp . Minced shallot
2 tbsp. Chopped fresh basil leaves
1 1/2 cups organic corn ( may need to substitute this ingredients)
8 oz. Thin organic green beans cut into pieces
4 Skinless cod fillets
2 tbsp. Unsalted butter sliced into pieces
2 tbsp. Dry white wine
1) Heat oven to 400° position racks in the
Upper and lower thirds of the oven
2) Combine tomatoes, capers , 3 tbsp olive oil
Lemon zest , and lemon juice , shallot , basil
1/2 tsp salt and a few grinds of black pepper i
In a medium bowl . Set aside for flavors to develop.
3) Toss corn and green beans with remaining 1
Tbsp olive oil , 1/2 tsp salt and a few grinds
Of black pepper in a bowl.
4). Divide between the 4 parchment sheets
Mounding the mixture on one side of the
Fold .Sprinkle each Cod fillet with 1/4 tsp
Salt and place on top of a vegetable mound.
Dot with butter and drizzle with wine ..
5). Fold over the top of the parchment crimping
And overlapping small folds along the open
Edge to seal tightly.
Bake until the parchment puffs about 15 minutes.
The fish will be tender and cooked through.
Transfer the packs to plates , avoiding the hot
Steam . Carefully cut open the packs . Spoon
The reserved tomato basil salsa with juice
Over each fillet and serve |
