Cod en Papillote with Tomatoes, Dill, and Orange

Name: Cod en Papillote with Tomatoes, Dill, and Orange
Yield: Serves 4
Cuisine: United States
Ingredients: 4 thick cod or other fish fillets, such as halibut, salmon, or haddock, about 1 inch thick (4 to 5 ounces each); 2 teaspoons olive oil; 2 ripe plum tomatoes, cored, seeded, and cut into strips; 2 strips orange zest, cut into fine shreds; ¼ cup fresh dill, coarsely chopped, or another fresh herb; Salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Cooking en papillote is a quick way to have a healthy dinner ready in minutes. Because you seal the fish and seasonings tightly in a foil package, all of their juices and flavor are trapped inside. We’ve made it even easier by forming one large package with four servings, rather than sealing four individual ones.

Ingredients

2 teaspoons olive oil
4 thick cod or other fish fillets, such as halibut, salmon, or haddock, about

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Heat the oven to 450°F.
Arrange a large sheet of heavy-duty aluminum foil on a baking sheet, with a long side facing you. Drizzle 1½ teaspoons of the oil over the long half of the foil closest to you. Place the fish on the oil-covered part of the foil, and turn each