- 4
Ingredients
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 2 tablespoons olive oil, plus additional for the packets
- 3/4 pound slender asparagus spears, trimmed to 7-inch lengths
- 1/4 stick (2 tablespoons) butter
- 6 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons grated lemon zest
- 1/2 teaspoon ground black pepper, or to taste
- 4 6-ounce cod fillets, pin bones removed
- 4 slices prosciutto, halved lengthwise
Preparation
Step 1
Simply place a fillet of cod and a few stalks of asparagus on parchment paper or aluminum foil, wrap them tightly and place the packet in a hot oven. The moisture and accompanying flavors are trapped. The result is a moist cod fillet infused with flavor.
Directions
Preheat the oven to 475 degrees. Cut four 12-inch squares of parchment paper or aluminum foil and drizzle a bit of oil over the center of each square.
In a large skillet over medium heat, heat 1 tablespoon of the oil. Add the asparagus and saute until bright green but not cooked through, 1 to 2 minutes. Transfer the asparagus to a plate; set aside.
Add the remaining 1 tablespoon oil and the butter to the skillet. When the butter melts, add the garlic paste and cook, stirring, until pale golden, about 1 minute. Add the lemon juice and zest and black pepper; remove from the heat.
Place a cod fillet in the center of each piece of paper or foil. Spoon 1/4 of the garlic-lemon mixture on top of each fillet, and on top of that arrange 1/4 of the asparagus spears. Drape 1 slice of the prosciutto over the asparagus.
Fold the edges of the paper or foil up and over the fish and seal to make 4 packets. Transfer the packets to a rimmed baking sheet and roast until the fish is cooked through, about 10 minutes per inch of thickness.
Carefully open each packet and, using a spatula, transfer the contents to individual plates. Pour the juices from each packet over each fillet and serve immediately.