We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Cod & Pattypan Squash En Papillote
with Garlic Butter & Fresh Herb Salad
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 615 Cals/serving
-
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
-
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
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
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered