Lemon Pepper Cod In Parchment
15 - 17 minutes
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.
Reynolds Kitchens® Unbleached Compostable Parchment Paper is perfect for this recipe.
It is completely chlorine free, made with 75% unbleached fibres, fully compostable and responsibly sourced (FSC® certified). The paper is created 12” wide, hence no trimming required and no waste*.
This oven safe, non-stick parchment paper is ideal for all your baking needs.
* When using a standard 12” baking sheet.
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®)
Step 1PREHEAT oven to 400°F.
Step 2TEAR off four sheets of Reynolds Kitchens® Unbleached Parchment Paper. Fold each sheet in half and crease it in the centre. Unfold.
Step 3MIX lemon peel, olive oil, pepper and seasoned salt in a small bowl until well blended; set aside.
Step 4PLACE 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 5FOLD 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 6BAKE 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.