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Cod & Pattypan Squash En Papillote
with Garlic Butter & Fresh Herb Salad
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2 Servings
- Est. 615 Cals/serving
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Bag it up, chefs! In this recipe, you’ll be wrapping up cod, tricolor quinoa, garlic butter and pattypan squash “en papillote” (in parchment). Baking the ingredients together in an airtight packet allows the flavors to develop and meld, creating a dish that will fill your kitchen with its complex aroma and taste amazing. Be careful when unwrapping the baked packets; the savory steam they release will be hot!
Get Cooking
fresh
ingredients
Title
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½ cup Tricolor Quinoa
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4 Tbsps Butter
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3 Tbsps Whole Almonds
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2 cloves Garlic
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1 bunch Chervil
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1 bunch Chives
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1 bunch Parsley
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1 Lemon
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6 oz Pattypan Squash
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2 Skinless Cod Fillets
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2 Parchment Sheets
tried-and-true
kitchen tools
step-by-step
instructions
1
Cook the quinoa:
Heat a medium pot of salted water to boiling on high. Rinse the quinoa under cold water and drain thoroughly. Add the rinsed quinoa to the boiling water and cook 15 to 18 minutes, or until tender. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the quinoa cooks, preheat the oven to 400°F. Remove the butter from the refrigerator. Roughly chop the almonds. Peel and mince the garlic; then, using the flat side of your knife, smash until it resembles a paste. Pick the chervil and parsley leaves off the stems; discard the stems. Mince the chives. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Trim off and discard the stems of the squash; cut the squash into ½-inch wedges.
3
Make the garlic butter & dress the squash:
While the quinoa continues to cook, in a small bowl, combine the softened butter, garlic paste and lemon zest. Stir to combine and season with salt and pepper to taste. To dress the squash, in a medium bowl, drizzle the squash with olive oil and season with salt and pepper to taste.
4
Assemble & bake the packets:
Stir the juice of 1 lemon wedge, and a drizzle of olive oil into the cooked quinoa. Season with salt and pepper to taste. Pat the cod fillets dry and season with salt and pepper. Divide the quinoa and squash between the 2 parchment sheets, slightly off center. Top each with a cod fillet and half the garlic butter. Fold the long end of the parchment over to create a packet with 3 open edges. Fold in ¼-inch of each open edge and crease firmly. Roll each fold towards the center twice and crease again to seal. Transfer the packets to a sheet pan. Place in the oven and roast 13 to 15 minutes, or until the paper is slightly browned and the fish is cooked through. Remove from the oven.
5
Toast the nuts:
While the packets bake, heat a small, dry pan on medium-high until hot. Add the almonds and toast, stirring frequently, 1 to 2 minutes, or until fragrant and lightly browned. Transfer the toasted almonds to a small bowl and set aside as you continue cooking.
6
Make the herb salad & plate your dish:
In a small bowl, combine the chervil, chives and parsley with the juice of 1 lemon wedge. Drizzle with olive oil, season with salt and pepper and toss to thoroughly coat. To plate your dish, divide the baked packets between 2 plates and, using a knife or scissors, carefully open the packets (they will release a puff of steam). Garnish each with the toasted almonds, herb salad and remaining lemon wedges. Enjoy!
1
Cook the quinoa:
Heat a medium pot of salted water to boiling on high. Rinse the quinoa under cold water and drain thoroughly. Add the rinsed quinoa to the boiling water and cook 15 to 18 minutes, or until tender. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the quinoa cooks, preheat the oven to 400°F. Remove the butter from the refrigerator. Roughly chop the almonds. Peel and mince the garlic; then, using the flat side of your knife, smash until it resembles a paste. Pick the chervil and parsley leaves off the stems; discard the stems. Mince the chives. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Trim off and discard the stems of the squash; cut the squash into ½-inch wedges.
3
Make the garlic butter & dress the squash:
While the quinoa continues to cook, in a small bowl, combine the softened butter, garlic paste and lemon zest. Stir to combine and season with salt and pepper to taste. To dress the squash, in a medium bowl, drizzle the squash with olive oil and season with salt and pepper to taste.
4
Assemble & bake the packets:
Stir the juice of 1 lemon wedge, and a drizzle of olive oil into the cooked quinoa. Season with salt and pepper to taste. Pat the cod fillets dry and season with salt and pepper. Divide the quinoa and squash between the 2 parchment sheets, slightly off center. Top each with a cod fillet and half the garlic butter. Fold the long end of the parchment over to create a packet with 3 open edges. Fold in ¼-inch of each open edge and crease firmly. Roll each fold towards the center twice and crease again to seal. Transfer the packets to a sheet pan. Place in the oven and roast 13 to 15 minutes, or until the paper is slightly browned and the fish is cooked through. Remove from the oven.
5
Toast the nuts:
While the packets bake, heat a small, dry pan on medium-high until hot. Add the almonds and toast, stirring frequently, 1 to 2 minutes, or until fragrant and lightly browned. Transfer the toasted almonds to a small bowl and set aside as you continue cooking.
6
Make the herb salad & plate your dish:
In a small bowl, combine the chervil, chives and parsley with the juice of 1 lemon wedge. Drizzle with olive oil, season with salt and pepper and toss to thoroughly coat. To plate your dish, divide the baked packets between 2 plates and, using a knife or scissors, carefully open the packets (they will release a puff of steam). Garnish each with the toasted almonds, herb salad and remaining lemon wedges. Enjoy!
Tips from Home Chefs
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