Dinner · Fish Course

Cod in Cartoccio

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I first saw Mario Batali make this on “The Chew” and I new that this was a meal I had to make for my mom.  The recipe was meant for four portions but I had to scale it down for two people.  The beauty of this meal is that the packets can be made in advance and can be refrigerated.  Just bake it prior to dinner and a simple weeknight can be turned into an elegant supper !

2 filets of cod
Salt and freshly ground Pepper
1/2 small Yellow Squash (julienne)
1 Carrots (peeled and julienne)
1/2 bulb fresh Fennel (julienne)
10 leaves Swiss Chard (trimmed and chiffonade)
Dried Oregano and Parsley
1/2 cup White Wine
1/8 cup Extra Virgin Olive Oil

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Preheat the oven to 450 degrees F. Cut 2 pieces of parchment into 12 inch squares.

Season each fish with salt and pepper.  Mix the vegetables and herbs in a bowl and season with salt and pepper.

Divide the mixed vegetables and herbs into 2 and place 1 portion in the center of each paper. Place 1 fish filet over the vegetables.

Generously drizzle of the olive oil and white wine. I topped the fish with two lemon slices.

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Fold up each packet and seal the edges by folding them over several times.

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Bake in the oven for 12 to 14 minutes, and serve hot, taking care of the steam that will blast from the hot packet.

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3 thoughts on “Cod in Cartoccio

  1. I something very like this in a seafood restaurant one night; and then promptly forgot all about it. I cook a lot of fish but tend to fall into the same rut with it. I’m going to try this next time I pick up some cod (probably this week!)

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