Herbed Cod Papillote

Hi friends! I partnered with Brummel & Brown to share with you a new recipe for making cod en papillate topped with tons of fresh herbs, using their organic buttery yogurt spread.

Let’s get one thing straight – I’m not new to Brummel & Brown. I pretty much grew up with their delicious buttery spreads. I remember those blue containers like it was yesterday. I would put it on toast, veggies, and even in my oatmeal (does that sound weird? Trust me, add a spoonful and wait till you see how creamy your oats become!).

As I started getting older, I started caring more about the ingredients in the foods that I ate. I began reading food labels and looking for quality, organic ingredients. So when I discovered that Brummel & Brown came out with an ORGANIC version of their famous buttery spread, I was over the moon excited!

Brummel & Brown is back in my life in full effect. The spread is made with organic yogurt and it tastes exactly like the original, with its creamy and soft consistency! One of my favorite ways to use the spread is in savory dishes! Instead of using regular butter or oil, the Brummel & Brown Organic Buttery Yogurt Spread is perfect alternative (find out more about that here!) [hyperlink to Brummel & Brown website].

Here is my recipe for cod en papilotte topped with fresh herbs. If you make it, be sure to comment below and tell me how you like it. I warn you now, this recipe is going to become a family staple!

HERBED COD EN PAPPILLOTE

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Nicole Modic

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Ingredients

• 2 4oz cod filets
• ⅓ cup chopped chives
• ¼ cup chopped tarragon
• ½ cup chopped cherry tomatoes
• 3 tbsp Brummel & Brown organic buttery yogurt spread
• Salt & pepper to taste
• Two large pieces parchment paper, to wrap fish "en papillote"

Instructions

• Preheat oven to 350.
• Lay one cod filet on each piece of parchment paper. Season with salt and pepper to taste.
• Next, top each piece of fish generously with the herb mixture. 
• Finally, divide the buttery spread and place on top of each piece of fish. 
• Fold the parchment paper around the edges tightly in 1/4 inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise steam will escape. Arrange packets on a baking sheet.
• Bake until fish is cooked through, approximately 15 minutes. 
• To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind (that's the best part to drizzle on top!) ENJOY!

  XO

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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