{"id":2127,"date":"2014-03-09T09:55:30","date_gmt":"2014-03-09T14:55:30","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2127"},"modified":"2014-03-08T17:23:46","modified_gmt":"2014-03-08T23:23:46","slug":"cod-parcels","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2127","title":{"rendered":"Cod Parcels"},"content":{"rendered":"

\"Cod<\/a><\/p>\n

There’s a rustic appeal to cooking and serving food in a paper bag. This classic-looking dish could be served at a formal dinner party, yet it’s fast enough to become a regular on your weekday menu. Besides being fun to eat, cooking in parchment seals in the moisture and that’s the perfect environment for cooking fish.<\/p>\n

There’s obviously plenty of room for substitutions in this recipe. Pick your favourite Ocean Wise<\/a> seafood, top with veg, add a bit of liquid, tie it in parchment and bake. Let me know what combinations you come up with!<\/p>\n

Time: 30 minutes<\/strong><\/p>\n

Serves: 4<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

4 4-ounce cod filets<\/address>\n
\u00bd teaspoon kosher salt<\/address>\n
\u00bd teaspoon fresh ground black pepper<\/address>\n
8 ounces cremini mushrooms \u2013 sliced<\/address>\n
1 bulb fennel \u2013 thinly sliced<\/address>\n
1 tablespoon parsley \u2013 finely chopped<\/address>\n
1 clove garlic – finely chopped or grated<\/address>\n
2 tablespoons extra-virgin olive oil<\/address>\n
\u00bc cup white wine<\/address>\n
\u00a0<\/address>\n

Preparation:<\/strong><\/p>\n

Preheat oven to 400F.<\/p>\n

Season both sides of the fish filets with half of the salt and pepper.<\/p>\n

Toss the remaining ingredients except wine in a bowl.<\/p>\n

Place each fish filet on a square of parchment paper and top with the tossed vegetables.<\/p>\n

Fold the corners of the parchment up to form a bag and pour wine in each. Tie each bag with kitchen twine and place on a baking sheet.<\/p>\n

Cook for 17 minutes, then serve immediately.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

There’s a rustic appeal to cooking and serving food in a paper bag. This classic-looking dish could be served at a formal dinner party, yet… <\/p>\n","protected":false},"author":1,"featured_media":2125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,7],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/03\/Cod-Parcels.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2127"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2127"}],"version-history":[{"count":4,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2127\/revisions"}],"predecessor-version":[{"id":2132,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2127\/revisions\/2132"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2125"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}