Cod with Tarragon and Vegetables

Cod With Tarragon and Vegetables

Fish en Papillote, means Fish in Paper, is a classic French recipe to roast or steam fish in Parchment Paper. Many versions use foil instead of parchment paper, like this one, since many home cooks don’t keep a roll of parchment around. The parchment or foil traps the steam so the fish and vegetables cook in their own juices. This Cod With Tarragon and Vegetables is one such version.

There are many versions using different vegetables, like asparagus and scallions, which allow you to change the flavor depending on the type of fish you use and personal preferences. Try the recipe several ways as well as using parchment instead of foil to see which way you prefer.

Serves 4-6

1 ½ Pounds Cod Fillets (Or Other Firm White Fish) Thawed if frozen
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Tsp. Dried Tarragon
1 Tablespoon Lemon Juice

1 ½ Cups Carrots Sliced Thin
¾ Cups Celery Chopped
1 ½ Cups Mushrooms Chopped (Use Your Favorite Variety)
2 Tablespoon Fresh Chopped Parsley
1 Tablespoon Butter Cut into 6 Small Pieces

Preheat the oven to 350 degrees F.

Place each piece of fish on a sheet of aluminum foil. Season with the salt and pepper.

Sprinkle some of the tarragon and lemon juice on each piece of fish. Add some of the chopped vegetables and the parsley to each package. Add a piece of butter to each package. Fold the foil over and crimp it, leaving a bit of space so the steam can gather. If you use parchment, it will puff up as the steam cooks the fish and vegetables.

Bake for 30-35 minutes until the fish is thoroughly cooked. Check doneness but don’t peak until 30 minutes so the steam doesn’t escape. Serve as a package, slitting the foil open on the top.

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