COD WITH POMEGRANATE AND ZUCCHINI
Serves: 4
1 1/2 lb (680 g) cod, or other mild white fish, cut into 4 portions, or kept in one large portion
1 1/2 cups (375 mL) thinly sliced zucchini, about two small zucchini
2 large shallots, thinly sliced 1 lime, thinly sliced, seeds removed
2 tbsp (30 mL) white wine 1/4 cup (60 mL) pomegranate arils (seeds)
Salt and pepper
Special equipment: parchment paper
1. Preheat the oven to 400 F (205 C). Lightly salt and pepper the cod filet and set aside. Cut a sheet of parchment paper that is a couple of inches longer than the length of the fish, and a little more than twice the width.
2. Use one large piece of parchment if filet is whole; or four individual pieces of parchment if you’ve cut the fish into individual portions.
3. 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.
4. Place the fish on top of the zucchini. Top the fish with the sliced lime, white wine, pomegranate arils, and a little salt and pepper.
5. Close the parchment paper by folding the paper in half over the fish. Create a closed pouch by starting at one corner, and folding the paper into small triangles, tightly pinching them closed as you go around the edges. The result will be a semicircle shaped sealed pouch.
6. Place the pouch on a baking sheet and bake for 13-15 minutes, or a few minutes less if fish is thin. Remove from the oven, carefully cut open the pouch and serve.
Note: Recipe can also be made in a baking dish: simply layer, cover and bake.