Cod & Pattypan Squash En Papillote with Garlic Butter & Fresh Herb Salad

Cod & Pattypan Squash En Papillote

with Garlic Butter & Fresh Herb Salad

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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!

See Plans
  • Nutrition
    PER SERVING
  • Calories
    615 Cals (est.)
fresh
ingredients
Cod & Pattypan Squash En Papillote with Garlic Butter & Fresh Herb Salad
Title
  • ½ cup Tricolor Quinoa
  • 4 Tbsps Butter
  • 3 Tbsps Whole Almonds
  • 2 cloves Garlic
  • 1 bunch Chervil
  • 1 bunch Chives
  • 1 bunch Parsley
  • 1 Lemon
  • 6 oz Pattypan Squash
  • 2 Skinless Cod Fillets
  • 2 Parchment Sheets
Cook the quinoa:
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.
Prepare the ingredients:
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.
Make the garlic butter & dress the squash:
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.
Assemble & bake the packets:
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.
Toast the nuts:
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.
Make the herb salad & plate your dish:
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

Cook the quinoa:
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.
Prepare the ingredients:
Make the garlic butter & dress the squash:
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.
Assemble & bake the packets:
Toast the nuts:
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!
Make the herb salad & plate your dish:
Browse Steps
1 of 6