Substitute in any white fish you like…

Earlier this summer, I had the chance to cook with one of the most inspiring women I know….Deb Shigley is a published author (check out her book The Go-Getter Girl’s Guide) a regular on the Today Show,  incredible wife and Mom to 3 (yes, 3 kiddos!) and host of her own cooking blog In Deb’s Kitchen.  Together, we whipped up one of my favorite fish recipes, Baked Cod in Parchment paper with a Mediterranean Tapenade.  Fish en papillote, if ya wanna get fancy.  Watch the video to see the intricacies of wrapping fish, folks….

Ingredients

For each 4-oz cod fillet you’ll need:

A pat of butter

Sprig of Fresh Thyme

Slice of lemon

Splash of white wine

Sea Salt

Black Pepper

Parchment Paper

1 Egg, beaten (to seal parchment paper)

For the tapenade:

2 fresh garlic cloves
1 roasted red pepper (jarred)
2 Tablespoons chopped sundried tomatoes in oil

Handful of green olives
handful of kalamata olives
1 Tablespoon capers

Crumbled goat or feta cheese

Preheat oven to 400 degrees.

Place your piece of parchment paper (about 9 X 12 in.) on the counter or cutting board. Arrange one cod fillet in the top center of the paper. Add a pat of butter, sprig of thyme, splash of white wine and lemon slice on top of the fish and season with sea salt and pepper. Using a pastry brush, paint a line of egg wash around the perimeter of the paper, about 1/2-inch from the edge. Fold paper in half to seal in the fish like an envelope. Starting from the bottom left corner, fold and roll the paper over itself in 1/4 inch sections, continuing along the edge toward the bottom right corner until you’ve sealed the fish in its little parchment paper pocket. Transfer each parchment packet to a baking sheet and bake for 15 minutes.

For the tapenade, place all ingredients except the goat cheese into a mini-processor. Pulse about 15-30 seconds, until blended but still very chunky (if you pulse too long the tapenade will get soupy). Transfer tapenade mixture to another bowl and top with a handful of crumbled goat cheese. Remove fish from its parchment packet when ready and plate. Spoon a few tablespoons of tapenade on top of baked fillet.

Enjoy!

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