Portuguese Cod Baked In Parchment

I come across an intriguing baked cod. Seasoned cod pieces are baked in parchment along with beans, tomato, lemon, thyme and a glug of white wine. The recipe screams ' Make me make me!" So I do.

White beans are accented with spices and balsamic vinegar. Cod is seasoned with paprika and garlic. Encased in parchment paper, the cod is sandwiched between beans, lemon and tomato slices. White wine is splashed in. The parchment is tied with twine and baked.  The lemon slices start to caramelize, tomatoes and onions swim in white wine, and the cod cooks up soft and flaky. Your reward is the aromatic, fragrant aroma that assaults you when you tear open the parchment! The cod is the bonus!

PORTUGUESE COD BAKED IN PARCHMENT

Adapted from Dorie Greenspan

Serves 4

DF, GF, WF, EF

4  pieces of Cod, 4-5 inches long

1 cup cooked White Beans

1/2 teaspoon Paprika

1 tablespoon Extra Virgin Olive Oil

1/2 teaspoon Thyme leaves

4 Garlic cloves, minced

2 teaspoons Balsamic Vinegar

1/4 teaspoon Kosher Salt

Fresh Cracked Black Pepper

2 teaspoons Paprika

2 teaspoons Garlic Powder

1/2 teaspoon Kosher Salt

8-10 Lemon slices

8-10 vine ripened Tomato slices

8-10 Thyme Sprigs

4 tablespoons thinly sliced White Onion

4 tablespoons White Wine

Parchment Paper

Twine

Cut out 4 sheets of parchment 15x15 inches in size. 

Portion out 4 pieces of 12-inch long string. 

Massage cod pieces with paprika, garlic powder, salt and some ground pepper.  

Mix cooked white beans with 1/2 teaspoon paprika, olive oil, thyme leaves, minced garlic, balsamic vinegar, salt and pepper.

Cut onion in half. Slice each half thinly.

Have the beans, lemon slices, tomato, onion, thyme and cod within easy reach.

Lay one parchment square on the counter.

Put one lemon slice, tomato slice and one sprig of thyme in that order in the center of paper. 

Spoon 1/2 cup of beans over them.

Wedge the cod on top of the beans.

Cover with another lemon slice, tomato slice, a thyme sprig and 1 tablespoon of onion slices.  Go in any order. Season with salt and pepper.

Gather the ends of the parchment to form a sack. keep the neck slightly open.

Dribble 1 tablespoon of white wine into the pack. 

Scrunch the ends of the paper tightly so the juices stay in.

Tie the neck of the pack with the string. You might need help at this stage.

Place pack on a baking sheet.

Make the other three packs in the same manner.

At this point you can make the packs and keep them in the fridge for a few hours. Let the pack sit on the counter while the oven heats.

Heat oven to 450F/230C.

Bake cod for 15 minutes. 

Serve fish immediately.

Open carefully as the steam puffs out. Enjoy this unusual combo.

The cod makes meat lovers into fish lovers!  

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