J J makes "Fish in a Pouch"

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable, while frozen herbs can be more affordable.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often less expensive.

Cut tri-colored potatoes in half.

Prepare a piece of parchment paper for each fish pouch.

Coat the edges of the parchment paper with olive oil.

Layer halved potatoes on the parchment paper as a bed for the fish.

Add asparagus and chopped shallot on top of the potatoes.

Place the cod fillet on top of the vegetables.

Slice the lemon and layer the slices on top of the cod.

Season with black pepper.

Fold the parchment paper over the fish and create triangle folds to seal it tightly.

Use a staple to secure the pouch if needed.

Preheat the oven to 425°F (220°C).

Place the pouches in the oven and bake for 25-30 minutes.

After 25 minutes, remove the pouches from the oven and let them cool slightly.

Cut open the pouches carefully to avoid steam and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens