Lemon Pepper Cod In Parchment
Cook Time:
15 - 17 minutes
Servings:
4
Course:
Main Dish
Parchment packets are an easy way to lock in all of the delicious seasonal flavours this lemon pepper cod recipe has to offer. It doesn't get much better than a delicious meal that is also super fast to clean up.
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Reynolds Kitchens® Parchment Paper Rolls is perfect for this recipe.
Unbleached and compostable parchment paper from Reynolds Kitchens® provides a more wholesome way to make favourite recipes.
It is completely chlorine free, made with unbleached fibres, fully compostable, and sustainably sourced...
Ingredients
2 tablespoon grated lemon peel
1 tablespoon olive oil
1/2 to 1 teaspoon coarsely ground black pepper
1/2 to 1 teaspoon seasoned salt
4 cod or red snapper fillets (4 to 6 oz. each)
3 bell peppers (red, yellow, green) cut into 1/4-inch strips
Reynolds Kitchens® Unbleached Parchment Paper (or Reynolds Kitchens® Parchment Paper with SmartGrid®)
Directions
Step 1
PREHEAT oven to 400°F.Step 2
TEAR off four sheets of Reynolds Kitchens® Unbleached Parchment Paper. Fold each sheet in half and crease it in the centre. Unfold.Step 3
MIX lemon peel, olive oil, pepper and seasoned salt in a small bowl until well blended; set aside.Step 4
PLACE 1 fish fillet on one-half of each sheet near crease. Spread 1/4 of seasoning mixture over each fillet. Top with strips of bell pepper.Step 5
FOLD over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 4 packets. Place parchment packets on a large cookie sheet.Step 6
BAKE 15 to 17 minutes. Place parchment packets on dinner plates. Carefully cut an X in top of each packet to allow steam to escape. Serve immediately.
