Try this traditional cooking technique to keep the contents moist. I like to serve fish still wrapped in parchment for each person to open.
—JILL ANDERSON SLEEPY EYE, MN
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 1/2 cups julienned carrots
1 1/2 cups fresh snow peas
2 green onions, cut into 2-inch pieces
4 cod fillets (6 ounces each)
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
4 teaspoons butter
1. Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter.
2. Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming a large packet. Repeat for remaining packets. Place on baking sheets.
3. Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.
SWAP IT
Replace the snow peas with fresh green beans.