Cod in parchment with tomato and basil salsa

Votes: 5

How to Make - Cod in Parchment with Tomato-Basil Salsa

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 390, total fat 22 G., saturated fats 6 G., proteins 34 G., carbohydrates 17 G., fiber 4 G., cholesterol 90 mg, sodium 740 mg, sugar - G.

Bake cod fillets with a low-carb vegetable side of corn and green beans in a parchment-lined wrap. To enhance the delicate flavor of the fish, spread pats of butter over the fillets before sealing and baking. Drizzle with dry white wine. Serve the dish in its wraps. Your guests will be impressed with this unique presentation. For an appetizer, prepare a salsa of cherry tomatoes, shallots, lemon zest, and capers. Their tart flavor pairs beautifully with the sweetness of the tomatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g cherry tomatoes, quartered (about 2 cups)
2 tsp capers, chopped, drained
4 tbsp. l. olive oil
1 tsp. grated lemon zest + 1 tbsp. l. juice
2 tsp chopped shallots
2 tbsp chopped basil
1.5 cups fresh or frozen corn kernels (defrosted)
220g green beans, trimmed and cut diagonally into 2.5cm pieces.
4 skinless cod fillets (180 g each)
2 tbsp (30 g) butter, finely chopped
2 tbsp. dry white wine
Special equipment: parchment paper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cherry tomatoes, capers, lemon, shallots, basil, corn, green beans, cod, butter, white wine

Cooking the dish according to the recipe:

Position 2 oven racks in the upper and lower thirds of the oven and preheat to 200°C. Cut 4 sheets of parchment paper, each 40 cm long.
In a small bowl, combine the tomatoes, capers, 3 tablespoons olive oil, lemon zest and juice, shallots, basil, 1/2 teaspoon salt, and a few grinds of black pepper. Set aside to allow the flavors to meld.

Fold each sheet in half and open it like a book. Place the parchment sheets on two baking sheets (two on each).
In a bowl, toss the corn and green beans with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a small amount of ground black pepper. Divide the mixture evenly among 4 parchment sheets, placing the mixture on one side of the fold. Sprinkle each cod fillet with 1/4 teaspoon of salt and place on top of the vegetables. Top with pats of butter and a drizzle of wine.
Cover the top with half the parchment, pressing and pleating small folds along the open edge to seal tightly. Bake until the parchment is puffed, about 15 minutes; the fish will be tender and cooked through. Arrange the parcels on plates. Carefully unfold the parchment, being careful not to burn yourself with steam. Spoon the tomato-basil salsa over each piece of fish and serve immediately.

Categories:

recipe / Healthy eating / Gluten-free dishes / Healthy dinners / Calorie content of prepared meals / Summer dishes / Dinner / Main courses / Vegetables and mushrooms / Fish and seafood / / Food Network - recipes