Bacalao en Papillote

Ingredientes

• 1 1/4 pound cod, (cut into 3 pieces)
• 1/2 cup cilantro, (chopped)
• 1/3 cup shallots, (thinly sliced)
• 3 cloves garlic, (grated)
• 1 1/2 limes, (juiced)
• Kosher salt
• Freshly cracked black pepper
• Avocado oil
• 1 tablespoon fresh mint, (minced)
• 1 tablespoon cilantro, (chopped )
• 1 tablespoon shallot, (minced)
• 1/4 teaspoon ginger, (grated)
• 1/2 teaspoon garlic, (grated)
• 1 teaspoon serrano pepper (minced)
• 1 1/2 tablespoons fresh lime juice
• 1/2 tablespoon fish sauce
• 1 1/2 tablespoons olive oil
• 2 1/4 teaspoons sugar

Preparación

1. 1

   Preheat oven to 425°F.

2. 2

   Measure out three 15-inch pieces of parchment paper. Fold parchment paper in half, unfold, then place cod in the center. Add chopped cilantro, sliced shallots, lime juice, grated garlic, salt, and pepper. Drizzle oil on top of each fillet, then fold top of parchment paper. Fold the three sides in, one side at a time, ensuring each fold is creased, until you get a sealed packet. Repeat until all fillets are sealed in parchment.

3. 3

   Place packets on a baking sheet and into the oven. Bake for 12-15 minutes or until fish is cooked through and flaky.

4. 4

   Meanwhile, start making the cilantro-mint sauce. Add all sauce ingredients to a bowl, mix and set aside until ready to serve.

5. 5

   When fish is ready, serve on a plate while still in pouch. Carefully tear open pouch and top with cilantro-mint sauce. Serve with jasmine rice, grilled or steamed veggies and/or a salad.