Ingredients
- 2 4oz cod filets
- 1/3 cup chopped chives
- 1/4 cup chopped tarragon
- 1/2 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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