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Pacific Cod with Squash & Tomatoes

Posted On: June 21, 2013

This method of cooking in pouches ensures that the fish won’t dry out, because of the moisture being trapped.  Your friends and family will be dazzled by this fresh and flavorful summer dish.

Ingredients:

  • 2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
  • 1/4 cup thinly sliced shallots
  • 1/4 cup thinly sliced fresh basil
  • 20 cherry tomatoes, halved
  • 1/4 cup dry white wine
  • 1/4 cup extra-virgin olive oil, divided
  • Kosher salt, freshly ground pepper
  • 4 4-ounce Beetnik Pacific Cod filets

Method:

Place four 14×12″ sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over the squash, dividing equally. Scatter tomato halves around the squash. Drizzle each packet with 1 tablespoon wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
Fold parchment over mixture and crimp edges tightly to form a sealed packet.

Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

image courtesy of Flavor Explosions

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