Black Cod Ratatouille En Papillote Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the black cod and ratatouille:.
• Cover a baking sheet with a piece of parchment paper that is about 2-inches wider than the tray on each side (to wrap up the fish completely). Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices with salt and pepper. Lay the black cod on top of the vegetables. Drizzle with olive oil. Garnish with the red pepper, garlic, and thyme. Season with salt and pepper. Add the butter on top. Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside. Place in the oven and bake for about 20 minutes, until flaky.
• For the herb salad:.
• Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss!
• For serving:.
• Transfer the papillote to a serving plate. With a knife, carefully cut the paper to open the papillote and garnish with the herb salad.

Steps:

• Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F.
• Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes.
• For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil.
• Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
• For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes.
• Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.

Steps:

• Cut four 2-foot lengths of parchment paper and fold each in half to make a 1 foot square.
• Place one cod steak slightly below the middle of each square of paper.
• Over each steak, sprinkle 1/4 of the lemon juice, mushrooms, zucchini, bell pepper, and onion.
• Top each with 1 tablespoon "butter.".
• Fold the parchment over the fish and crimp the edges together tightly.
• Place 2 of the packets, side by side, in a microwavable 13x9x2 baking dish.
• Microwave on high for 6 minutes, rotating the dish after 3 minutes.
• OR.
• Preheat oven to 450.
• Center on 12" x 18" heavy duty aluminum foil.
• Bring up the sides and double-fold tops & ends to seal.
• Bake for 12-14 minutes.