Cod with Miso Butter Baked in Parchment

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I don't normally fuss over the fat or carb content of my food – for me it’s all about the flavor. But this year the excess of the holidays got the best of me, and now my pants fit uncomfortably tight. It’s time for damage control.

That is why I’m currently obsessed with the cooking technique the French call en papillote, which simply means to bake something in parchment paper. Little to no butter is needed because the vegetables and meat steam in their own juices.

For my cod recipe, only one tablespoon of umami-packed miso butter is required per serving. As the fish and mushrooms steam, their juices combine with the butter to create an irresistible sauce. The flakey white fish is the perfect canvas for the deep mushroomy flavors of the juices beneath it. This dish is healthy but more importantly delicious, and will make a great addition to your weeknight repertoire.  

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Cod Baked in Parchment with Miso Butter

Serves 4

Ingredients:

20 ounces of cod cut into 5 ounce portions (4 pieces)

8 ounces of baby bella mushrooms

8 green onions

2 tablespoons hacho miso (this is a red/brown colored miso with intense flavor, but if you can’t find it any miso will do)

4 tablespoons butter – room temperature

½ teaspoon of salt

1 lime  

Parchment paper

Directions:

Preheat the oven to 400 degrees.

Cut your cod into 4 5-ounce portions and set aside.  Thinly slice the mushrooms and green onions (on a bias).

In a medium bowl, mix 4 tablespoons of softened butter (1/2 stick) with 2 tablespoons of miso until combined.

Next, cut four 18-inch pieces of parchment paper.  Fold each piece in half.  Draw a half heart onto the parchment paper, making sure the creased edge is the center of the heart.  Cut out a heart shape (be sure not to cut the creased center); You should end up with a 18 inch parchment heart.  HERE is a great video showing how to cut the parchment.

Place a quarter of the sliced green onions and mushrooms on one side of each heart, creating a vegetable bed.  Top the vegetables with 1 tablespoon of miso butter. Place the cod on top of the butter and vegetables. Sprinkle each piece of fish with about a 1/8 of a teaspoon salt.

Fold the paper over the fish and vegetables to cover, then fold the edges to seal the parchment packet.  Be sure your folds are tight so steam does not escape during the cooking process.

Place the parchment packets on an un-greased cookie sheet and bake for 15 minutes.  Remove from the oven and cut open the top of the packet with scissors (please be careful, there will be a lot of steam released when you first cut into the parchment).

Garnish with a slice (or wedge) of lime. Enjoy!

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Vegetables & miso butter can be placed over the fish (pictured above) or you can create a bed of veggies under the fish.  Both ways taste the same, but placing the vegetables and miso butter under the fish results in a prettier final presentation (refer to picture at the top of the post).

Vegetables & miso butter can be placed over the fish (pictured above) or you can create a bed of veggies under the fish.  Both ways taste the same, but placing the vegetables and miso butter under the fish results in a prettier final presentation (refer to picture at the top of the post).

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