Cod en Papillote
with Tomatoes,
Orange and Dill

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  • 3 tablespoons olive oil
  • 4 (6 ounce) cod, halibut or salmon fillets
  • Salt and freshly ground black pepper
  • 1/4 cup coarsely chopped fresh dill
  • 2 teaspoons orange zest
  • 2 small tomatoes, diced


Preheat oven to 450°F.
Arrange a large sheet of parchment paper or foil on a baking sheet.
Place fish on paper or foil and drizzle with olive oil. Sprinkle with salt and pepper. Scatter dill over fish and sprinkle with orange zest and tomato. Drizzle with a little more oil.
Fold long edge of foil or parchment over fish. Fold up sides tightly and double-fold long end near you to seal package well.
Bake for 15 minutes.
Immediately cut through wrapping and transfer each portion to a serving plate, spooning remaining juices over fish.

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