To get fish on the dinner table, think of using a pouch

The health benefits of eating fish two or three times a week are well-documented. So, as a mom of four kiddos, I’m always looking for creative ways to add fish into our weekly menu.

I love Alaskan cod especially this time of year because it’s in season, it’s loaded with omegas and lean protein, and my girls all love the mild flavor. But any mild white fish will work for today’s recipe, Cod with Pomegranate and Zucchini en Papillote. My kids love the pretty color play between the bright green lime and rich-ruby pomegranate, while I love the fact that I can make a fantastic dinner that isn’t loaded down with extra fat or empty calories.

I use the papillote method, which is simply loading up a sheet of parchment with fish, aromatics and some quick-cooking veggies and sealing them up into a pouch and baking. Cooking in the cozy, moist heat of the parchment pouch means the fish stays tender as it baths gently in the steam created by the vegetables and a tiny splash of wine, like a flavorful spa.

The result is fish that is almost impossible to overcook, giving a busy weeknight cook a forgiving window of time for serving dinner. Cooking in a papillote also means you can cook with no additional fat, making fish-en-papillote a super strategy for anyone watching their caloric intake.

If you feel like living it up a little, add a drizzle of olive oil or a tiny pat of butter — you’ll be amazed by how even a tiny bit of fat can make the rest of the ingredients sing. Make a large papillote to eat family-style, or make smaller, individual papillotes for a dinner party — either way, you’ll feel like dinner is a tiny bit special.

COD WITH POMEGRANATE AND ZUCCHINI EN PAPILLOTE

Servings: 4 Start to finish: 25 minutes INGREDIENTS

1½ pounds cod, or other mild white fish, cut into 4 portions, or kept in one large portion

1½ cups thinly sliced zucchini, about two small zucchini 2 large shallots, thinly sliced 1 lime, thinly sliced, seeds removed 2 tablespoons white wine ¼ cup pomegranate arils

MELISSA D’ARABIAN VIA AP This photo shows cod with zucchini and pomegranate in Bethesda, Md. This dish is from a recipe by Melissa d’Arabian.