Cod en Papillote with Freekeh & Spinach

Cod en Papillote

with Freekeh & Spinach

55 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Chefs, tonight we’re using a classic French technique for elevated, gourmet results. Baking our cod “en papillote” (French for “in parchment”) seals in moisture and flavor, making for delicious results—not to mention easy cleanup! To create an easy pouch for the cod, spinach and nutty freekeh to bake in, you’ll place everything on parchment paper, then fold it into packets. The results are perfect for enjoying with a splash of Meyer lemon juice (known for its pleasantly fruity flavor) and spoonfuls of herb-seasoned crème fraîche.

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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the herb sauce:
2 Prepare the ingredients & make the herb sauce:

While the freekeh cooks, wash and dry the fresh produce. Pick half the parsley leaves off the stems; finely chop the remaining leaves and stems. Using a peeler, remove the lemon rind, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic. In a bowl, combine the crème fraîche, chopped parsley, lemon zest, ¼ of the garlic and the juice of 2 lemon wedges. Drizzle with olive oil; season with salt and pepper to taste.

Cook & drain the spinach:
4 Cook & drain the spinach:

While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the remaining garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.

Assemble the packets:
5 Assemble the packets:

Lay the sheets of parchment paper on a clean, dry work surface. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Divide the cooked freekeh between the sheets, placing slightly off-center. Top the freekeh with the cooked spinach and seasoned fillets. Using your hands, pinch the butter into small pieces; divide between the fillets. Working 1 sheet at a time, fold the longer end of the paper over the filling to create a packet with 3 open sides. Fold the open sides towards the center twice; crease firmly to seal the packet. Carefully transfer the packets to a sheet pan.

Bake the packets & serve your dish:
6 Bake the packets & serve your dish:

Place the packets in the oven and bake 10 to 12 minutes, or until the packets are lightly browned and puffed up. Remove from the oven and divide between 2 dishes; carefully open. Garnish with the whole parsley leaves and remaining lemon wedges. Serve with the herb sauce on the side. Enjoy!

Tips from Home Chefs

2 Prepare the ingredients & make the herb sauce:

While the freekeh cooks, wash and dry the fresh produce. Pick half the parsley leaves off the stems; finely chop the remaining leaves and stems. Using a peeler, remove the lemon rind, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic. In a bowl, combine the crème fraîche, chopped parsley, lemon zest, ¼ of the garlic and the juice of 2 lemon wedges. Drizzle with olive oil; season with salt and pepper to taste.

Cook & drain the spinach:
4 Cook & drain the spinach:

While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the remaining garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.

5 Assemble the packets:

Lay the sheets of parchment paper on a clean, dry work surface. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Divide the cooked freekeh between the sheets, placing slightly off-center. Top the freekeh with the cooked spinach and seasoned fillets. Using your hands, pinch the butter into small pieces; divide between the fillets. Working 1 sheet at a time, fold the longer end of the paper over the filling to create a packet with 3 open sides. Fold the open sides towards the center twice; crease firmly to seal the packet. Carefully transfer the packets to a sheet pan.

Assemble the packets:
Bake the packets & serve your dish:
6 Bake the packets & serve your dish:

Place the packets in the oven and bake 10 to 12 minutes, or until the packets are lightly browned and puffed up. Remove from the oven and divide between 2 dishes; carefully open. Garnish with the whole parsley leaves and remaining lemon wedges. Serve with the herb sauce on the side. Enjoy!

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