← Back to Search Results
baking American, French
Cod with Cashews Baked in Foil Envelopes Recipe-3938

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Baking fish fillets en papillote (that is, wrapped in an envelope-like package) holds in flavor and moisture. This technique usually calls for parchment paper, and while aluminum foil doesn’t look as dramatic, it is easier to use. You must rely on blind faith when cooking en papillote because it is not advisable to open the packages to check for doneness. Be sure that your oven temperature is accurate—you should have an oven thermometer anyway. For a lighter sauce, substitute 1 teaspoon of dark Asian sesame oil for each tablespoon of butter in the foil packages.

Yield: Makes 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 red bell pepper, seeds and ribs discarded and cut into long, ¼-inch-wide strips
  • 4 scallions, white and green parts, chopped
  • 1 tablespoon shredded fresh ginger (use the large holes of a box grater)
  • 1 garlic clove, finely chopped
  • 4 ounces sugar snap peas
  • Salt and freshly ground pepper to taste
  • Four 6-ounce cod fillets
  • 4 tablespoons soy sauce, divided
  • 4 tablespoons unsalted butter, divided
  • ½ cup unsalted roasted cashews, very coarsely chopped

Directions

1. Position a rack in the center of the oven and preheat the oven to 400°F. Have ready four 12-inch squares of aluminum foil. Lightly oil the dull sides of the foil squares. Fold each square in half.

2. Heat the oil in a large skillet over medium-high heat. Add the red pepper and cook, stirring often, just until it begins to soften, about 1 minute. Add the scallions, ginger, and garlic, and stir until the garlic gives off its aroma, about 30 seconds. Remove from the heat, add the sugar snap peas, and stir just until they are coated with the oil. Season the vegetables lightly with salt and pepper (the soy sauce and ginger will provide salt and heat).

3. Lightly season the cod with salt and pepper. Open a foil square and place a fillet on the bottom half. Top with one-fourth of the vegetables, 1 tablespoon soy sauce, and 1 tablespoon butter, cut into a few pieces. Sprinkle with one fourth of the chopped cashews. Fold the square over to enclose the fish and vegetables, and tightly crimp the edges closed. Place on a large baking sheet. Repeat with the remaining fish, vegetables, soy sauce, and butter.

4. Bake for 15 minutes. Remove from the oven and let stand for 5 minutes (this will complete the cooking of the fish).

5. To serve, place a foil packet on each dinner plate. Allow everyone to open each foil package by piercing it with the tip of a sharp dinner knife. You can spill the contents of the package onto each plate or eat directly out of the foil. Take care: The escaping steam can be very hot!


© 2004 Art Smith
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

399kcal (20%)
67mg (7%)
60mg (99%)
187mcg RAE (6%)
1018mg
123mg
37g
4g
2g
11g
104mg (35%)
1396mg (58%)
9g (45%)
23g (36%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
living-raw-food Living Raw Food
by Sarma Melngailis
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
mom-a-licious Mom-a-Licious
by Domenica Catelli
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?