Cod Baked in Parchment | James Beard Foundation
This easy-to-make cod is part of a series of "cook from frozen" recipes developed by the Drexel Food Lab in partnership with the World Wildlife Fund. Forget the stress of defrosting and make this...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 1 zucchini, sliced
- 2 Roma tomatoes, sliced
- 1 shallot, sliced
- Four 4-ounce frozen cod fillets
- 1 lemon, thinly sliced
- 1 cup pitted Kalamata olives
- 8 thyme sprigs
- Salt and pepper to taste
- 1/4 cup white wine
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