Cod En Papillote with Coconut Curry Sauce

Ingredients

• 1 baby potato cut into quarters and par-boiled for 8 minutes

• 12x16 inch of parchment paper

• 2 cherry tomatoes halved 1 carrot oblique cut (aka rolled carrot cut)

• 1 blanched broccolini

• Rainbow microgreens (chopped cilantro works as well)

• 6-8oz cod

• Tablespoon of extra virgin olive oil

• Salt & pepper to taste

  Coconut Curry Sauce

• 1 cardamom pod toasted (toast in a dry pan for 5 minutes on medium heat)

• ½ shallot chopped (can also use white onion)

• 1 medium carrot stick, cubed

• 1 medium roma tomato, diced

• ¼ cup of diced bell pepper, can substitute with a chili pepper if you like it spicy

• 1 tablespoon of diced ginger, skin on, can substitute with ½ tablespoon of powder.

• ½ tablespoon of diced turmeric, skin on, can substitute with ½ tablespoon powder

• 1 tablespoon of diced fresh garlic

• ½ cup of chicken stock or broth

• ½ cup of coconut milk

• 1 Tablespoon of extra virgin olive oil or coconut oil

• Salt & pepper to taste

Directions

1. Coconut Curry Sauce: Heat a pot to medium heat for 5 minutes, then add oil. Add shallots, sauté for 5 minutes, then add ginger, turmeric, carrot, bell peppers, cardamom pod and a pinch each of salt and pepper and stir. Cook, stirring frequently, until it has softened – about 5 minutes.

2. Add tomatoes and garlic, sauté for 5 minutes (side note - garlic is added later to prevent it from burning). Add chicken stock and reduce by half, then add coconut milk and reduce by half. Add another healthy pinch of salt and stir.

3. Bring to a simmer, then reduce heat slightly and continue cooking for 10-15 minutes. Taste and adjust seasonings as needed. (I added another pinch or two of salt.) Strain and reserve the sauce for the fish and plating up.

4. Cod En Papillote • Preheat oven to 400°F. Prepare parchment paper: Cut one large piece of parchment paper, about 12x16 inches each (see diagram above). On one half of the parchment paper, add a drizzle of oil and add salt and pepper. Place the fish on top of the oil and drizzle more oil, adding salt and pepper on top of the fish.

5. Place a portion of each on the side of the fish and top of the fish. Add a drizzle of oil and salt and pepper to the vegetables. Add 1-2 tablespoons of the coconut curry sauce. Seal the parchment paper: Fold the parchment paper over the fish and vegetables, crimping the edges tightly to create a sealed packet. Leave a bit of space inside the packet for steam to circulate.

6. Place the sealed packets on a baking sheet and bake for about 20 minutes. Remove from oven and let it rest for a couple of minutes. The parchment paper will deflate, and that is normal.

7. Use kitchen shears to cut the parchment paper, be very careful of the steam. You can place parchment paper on top of the plate, add extra curry sauce, and enjoy or you can place the fish and vegetables on the side of the plate and have fun with plate decorating. Remember to add garnish - rainbow microgreens or chopped cilantro. Fish should be opaque and flaky when done.