Cod with Pmegranate and Zucchini on Papillote

By [e-mail]

Recipe can also be made in a baking dish, just layer, cover and bake.

Calories 201, 15 calories from fat, 2g fat (0g saturated, 0g trans fat), 73mg cholesterol, 667mg sodium, 12g cars, 3g fiber 7g sugar, 33g protein.

Ingredients

• 1 1/2 lbs cod or other mild white fish, cut into 4 portions or kept in one large portion
• 2 large shallots, thinly sliced
• 1 1/2 cups thinly lsliced zucchini, about two small zucchini
• 1 line, thinly sliced, seeds removed

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Preheat the oven to 400 degrees.

Lightly salt and pepper the cod fillet and set aside.

Cut a sheet of parchment paper that is a couple of inces longer than the length of the fish and a little more than twice the width. Use one large piece of parchment if fillet is whole or four individual pieces if you've cut the fish into individual portions.

Place the sliced shallots along the middle of the parchment paper and layer the zucchini on top of the shallots - This is the bed where you'll place the cod.

Sprinkle with a little salt and pepper.

Place fish on top of the zucchini and top with sliced lime, white wine, pomegranate artis and a little salt and pepper.

Close the parchment paper by folding it in half over the fish. Create a closed pouch starting at one corner and folding the paper into small triangles, pinching them closed as you go around the edges. The result will be a semi-circle-shaped, sealed pouch.

Place the puch on a baking sheet and bake for 13-15 minutes, a minutes less if the fish is small. Remove from the oven, carefully cut open the pouch and serve.