Good Eggs Meal Kits
Cod Baked in Parchment with Fennel & Herb Butter Kit
Product Details
Baking fish in tidy parchment (or foil!) packets means you get dinner on the table in no time — and clean up is a breeze. A flavored butter sinks down into the fish as it cooks, making an instant, elegant sauce.
Contains: milk, fish, wheat.
Note: The cod may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Fennel
Wild cod (see note)
Cooked farro
Parsley
Lemon
Herb butter
What You'll Need
Salt and freshly ground pepper
Step 1
Preheat the oven to 400°F. Cut or tear 3 large pieces of parchment or foil (each piece should be about 13 inches long).
Step 2
Trim the fennel, cut the bulb in half lengthwise, then thinly slice crosswise. Remove the cod from the packaging and pat dry with paper towels. Cut the cod into 3 pieces, if necessary.
Step 3
Divide the farro between the pieces of parchment, piling it in the center. Add a handful of the fennel to each, and season with salt and pepper. Top each with a piece of cod, and season again with salt and pepper, and finish with 1 tablespoon of the herb butter. Fold the parchment over, crimping the edges as you go, making sure each packet is sealed. Place the packets on a sheet pan and bake until the cod is firm and the fennel is tender, 16 to 18 minutes.
Step 4
Meanwhile, pick the parsley, toss the stems, and chop the leaves. Cut the lemon into wedges for serving.
Step 5
Remove the packets from the oven and transfer to plates. Open the packets and serve warm, with the parsley sprinkled over the top and the lemon wedges for squeezing.
