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COD EN PAPILLOTE with fennel, citrus, tomato, Israeli couscous, and olive

Time: 35 minutes

Ingredients not provided: Salt, pepper, and olive oil

Equipment required: Medium pot, sheet pan, aluminum foil, knife, and cutting board




Step 1: Preheat the oven

-Set the oven to 425 degrees Fahrenheit.

-Fill a medium sized pot half-way with water and salt to taste (see notes below). Bring the water to a boil over high heat.

Our theory on salting water - in order for your grains or pasta to be seasoned properly, the correct amount of salt should be added to the boiling water. In general, we suggest one tablespoon of salt for every two cups of water, but feel free to adjust for your own taste.

Step 2: Prep the Papillote

-Cut the ends of the fennel off and discard. Thinly slice the remainder of the fennel and rinse under cold water to remove any dirt.

-Slice the shallot.

-Cut the ends of the orange off and discard. Cut the remaining orange in half and slice the pieces into thin "half moons."

Step 3: Building the Papillote

Lay the parchment paper on the sheet pan. Note: Aluminum foil can be used instead of parchment paper and is sometimes easier to fold into a pouch.

Place the cut fennel and shallot in the center of the parchment paper and sprinkle with a little bit of salt. Place the cod above the fennel and shallot and sprinkle with a little bit of salt. Place the fresh oregano, butter and orange slices on the cod and the cherry tomatoes alongside the fish. Reference the picture below before the orange slices are put on the fish.

Step 4: Finish the Papillote

Fold the long edges of the paper (or foil) together and roll them down, together, until sealed around the fish. Then seal the other edges of the paper/foil until a fully sealed pouch is created.

Place in the preheated oven and cook for 25 minutes. Continue on to the next step while the Papillote cooks.

Step 5: Cooking the Israeli couscous, continued...

When the water comes to a boil, pour in the Israeli couscous, and stir. Turn the heat down to low and simmer for 9 minutes, stirring occasionally. After 9 minutes, pour the couscous into a strainer and rinse with cold water. Pour the couscous into a large bowl and toss with 2 tablespoons of Olive Oil. Set aside until ready to complete the salad.

Step 4: Finish the Papillote

Remove the papillote from the oven and allow to cool, just enough to allow you to open the pouch without burning yourself.

Step 5: Finish the Israeli couscous salad

Mix the olives, chopped herbs, and lemon vinaigrette in with the cooked Israeli couscous. Season to taste with salt and pepper.

Step 6: Plating

Place the Israeli couscous salad on the plate. Place the fish and roasted vegetables from the papillote on or around the couscous salad.

Step 7: Finish the dish

Sprinkle a small amount of salt over the fish and roasted vegetables, to taste, and enjoy!



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