Buttery Cod And Vegetable Packets Food

MEDITERRANEAN COD PACKETS

Steps:

• Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
• Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
• Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
• Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.

BUTTERY COD AND VEGETABLE PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Blend Spreadables butter with chives, parsley, lemon juice, lemon zest, garlic, and mustard until well combined; set aside.
• Lay 4 large sheets of parchment on a work surface. Mound an equal portion of the zucchini, red pepper, and carrot in center of each sheet. Sprinkle evenly with half each salt and pepper.
• Top vegetables with a piece of cod. Sprinkle evenly with remaining salt and pepper. Dollop butter mixture evenly over fish and vegetables. Seal packets by bringing up the sides and folding down tightly. Fold under ends tightly. Transfer to a large, rimmed baking sheet.
• Bake for 20 minutes. Let rest for 5 minutes; carefully open packets to serve.

COD & VEGETABLE FOIL PACKETS

Steps:

• Heat oven to 400 degrees
• Pat dry each cod filet.
• Place filets in a large square of foil.
• Brush each filet with olive oil.
• Season each with salt, pepper and rosemary.
• Mix together breadrumbs, the zest of one lemon, 1 tbsp olive oil and capers.
• Place breadcrumb mixture on filets and pat mixture to adhere to fish.
• Place 1 lemon slice on each filet.
• Arrange tomatoes, onions and olives on fish.
• Fold and pinch together two sides of the packet, and fold up the other two sides.
• Pour two tablespoons of white wine and 1 tbsp lemon juice in each packet.
• Fold and pinch together entire packet, making sure not to rip foil.
• Arrange fish packets on a baking sheet.
• Bake at 400 degrees for 15 minutes.
• Remove from pan and serve immediately.
• Be careful not to burn yourself while removing from packet-juice & all.

COD WITH CASHEWS BAKED IN FOIL ENVELOPES

Steps:

• Position oven rack in the center of oven; preheat to 400°.
• Have ready four 12-inch squares of foil; lightly oil the dull sides of the foil squares; fold each square in half.
• Heat the oil in a big skillet over med-high heat; add in the red pepper and cook, stirring often, just until it begins to soften, about 1 minute.
• Add the scallions, ginger, and garlic; stir until the garlic gives off its aroma, about 30 seconds.
• Remove from the heat, add the sugar snap peas, and stir just until they are coated with the oil.
• Season the vegetables lightly with salt and pepper (the soy sauce and ginger will provide salt and heat).
• Lightly season the cod with salt and pepper; open a foil square and place a fillet on the bottom half; top with 1/4 of the vegetables, 1 tablespoon soy sauce and 1 tablespoon butter, cut into a few pieces.
• Sprinkle 1/4 of the chopped cashews; fold the square over to enclose the fish and vegetables, and tightly crimp the edges closed.
• Place on a large baking sheet; repeat with the remaining fish, vegetables, soy sauce, and butter.
• Bake for 15 minutes; remove from the oven and let stand for 5 minutes (this will complete the cooking of the fish).
• To serve, place a foil packet on each dinner plate; allow everyone to open each foil package by piercing it with the tip of a sharp dinner knife.
• You can spill the contents of the package onto each plate or eat directly out of the foil.
• Take care--the escaping steam can be very hot.

GARDEN FISH PACKETS

Steps:

• Drizzle the butter over eight pieces of heavy-duty foil (about 18x12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top with vegetables and cheese. , Loosely wrap foil around fish; seal top and sides. Place in two ungreased 15x10x1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates.

BAKED FISH-IN-FOIL WITH VEGETABLES

Steps:

• Pre-heat oven to 400F degrees.
• Cut fish into four equal pieces. Set aside
• In a small glass bowl whisk the olive oil, minced garlic, oregano, salt and pepper. Set aside
• Cut 8 pieces of aluminum foil that is big enough to accomodate the fish and vegetable.
• Place one piece of foil on the counter/ work surface. On the first layer add 5-6 asparagus spears. On top of the asparagus place 6 zucchini rounds. Place the fish on top of the zucchini. Top the fish with 2-3 cherry tomatoes, whole or halved.
• Season each fish and vegetable packet with garlic oregano oil.
• Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
• Place the fish packets on a sheet pan and bake for 18-20 minutes.
• Carefully open fish packets away from your face, as it will release lots of hot steam.
• Completely remove the top foil. You can either serve the fish in foil packets or slide the fish and vegetables onto a plate. Add a lemon slice and fresh cilantro to each packet

BUTTERED COD FISH RECIPE (VIDEO)

Steps:

• Combine the ingredients for the seasoning in a small bowl.
• Cut cod into smaller pieces, if desired. Season all sides of the cod with the seasoning.
• Heat 2 Tbsp butter in a large skillet over medium-high heat. Once butter melts, add cod to skillet. Cook 2 minutes.
• Turn the heat down to medium. Gently flip the cod. Top with remaining butter and cook another 3-4 minutes.
• Butter will completely melt and the fish will cook. (Don't overcook the cod, it will become mushy and completely fall apart.)
• Drizzle cod with fresh lemon juice and herbs. Serve immediately.
• Enjoy, friends.

SEARED COD WITH POTATO AND CHORIZO FOIL PACK DINNER

Steps:

• Pumpkin seed-lime butter:
• Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with salt and pepper. Transfer to parchment paper and roll into a log, or scrape into an airtight container; cover and chill.
• Do Ahead
• Butter can be made 3 days ahead. Keep chilled.
• Assembly:
• Prepare campfire for medium-high heat. Lay out four 12" squares of heavy foil. Divide potatoes and chorizo among squares; drizzle with olive oil and season with salt and pepper. Fold edges up and over to create packets; pinch edges closed. Cook on grill until potatoes are tender, 25-35 minutes.
• Heat vegetable oil in a large skillet on camp stove over medium-high. Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes. Turn; cook just until cooked through, about 2 minutes. Top with pumpkin seed butter. Open packets and top vegetables with cod; spoon any butter left in pan over.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

BUTTERY COD AND VEGETABLE PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Blend Spreadables butter with chives, parsley, lemon juice, lemon zest, garlic, and mustard until well combined; set aside.
• Lay 4 large sheets of parchment on a work surface. Mound an equal portion of the zucchini, red pepper, and carrot in center of each sheet. Sprinkle evenly with half each salt and pepper.
• Top vegetables with a piece of cod. Sprinkle evenly with remaining salt and pepper. Dollop butter mixture evenly over fish and vegetables. Seal packets by bringing up the sides and folding down tightly. Fold under ends tightly. Transfer to a large, rimmed baking sheet.
• Bake for 20 minutes. Let rest for 5 minutes; carefully open packets to serve.