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- 1
Preheat
Place a rack in the center of the oven and preheat to 425°F.
- 2
Make the herb butter
In a small bowl, combine the softened butter, minced garlic, chopped parsley, diced shallot, 1/2 teaspoon kosher salt, and pepper. Zest the lemon right into the bowl, then mash everything together with a fork until smooth. Cut the zested lemon into thin slices; you will need 8.
- 3
Assemble the packets
Tear off 4 squares of parchment at least 12 inches on each side. Lay one flat and pile 1 cup of greens in the center, leaving room at the top and bottom. Set a cod fillet on the greens, running top to bottom, and sprinkle lightly with salt. Spread one-quarter of the herb butter over the fish, top with 2 lemon slices, and scatter 6 tomato halves around it. Repeat with the remaining packets.
- 4
Fold the packets
Lift the right and left sides of the parchment up over the fish, touch them together, and roll the edges down tightly until you reach the fish. Roll and crimp the top and bottom ends toward the counter, then tuck the ends underneath. Set each packet on a rimmed baking sheet. Save any extra lemon slices for serving.
- 5
Bake
Bake for 12 to 15 minutes, until the fish is cooked through and flakes easily with a fork. Serve warm with the reserved lemon slices and extra parsley.
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Lemon Herb Cod Parchment Packets
Created by: CoastalKitchen
Ingredients
- 24 oz cod fillets
- 1/4 cup butter
- 2 garlic
- 2 tbsp fresh parsley
- 1 shallot
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 lemon
- 4 cup spinach
- 12 cherry tomatoes
Instructions
- PreheatPlace a rack in the center of the oven and preheat to 425°F.
- Make the herb butterIn a small bowl, combine the softened butter, minced garlic, chopped parsley, diced shallot, 1/2 teaspoon kosher salt, and pepper. Zest the lemon right into the bowl, then mash everything together with a fork until smooth. Cut the zested lemon into thin slices; you will need 8.
- Assemble the packetsTear off 4 squares of parchment at least 12 inches on each side. Lay one flat and pile 1 cup of greens in the center, leaving room at the top and bottom. Set a cod fillet on the greens, running top to bottom, and sprinkle lightly with salt. Spread one-quarter of the herb butter over the fish, top with 2 lemon slices, and scatter 6 tomato halves around it. Repeat with the remaining packets.
- Fold the packetsLift the right and left sides of the parchment up over the fish, touch them together, and roll the edges down tightly until you reach the fish. Roll and crimp the top and bottom ends toward the counter, then tuck the ends underneath. Set each packet on a rimmed baking sheet. Save any extra lemon slices for serving.
- BakeBake for 12 to 15 minutes, until the fish is cooked through and flakes easily with a fork. Serve warm with the reserved lemon slices and extra parsley.