Gochujang Cod En Papillote by Ereka Vetrini

6
Point(s)
Total Time
1 hr 40 min
Prep
25 min
Cook
15 min
Serves
2
Difficulty
Moderate

Ingredients

Uncooked Atlantic cod

12 oz, 2 (6-oz) fillets

Gochujang hot pepper paste

3 Tbsp

Orange juice

¼ cup(s)

Low sodium soy sauce

1½ Tbsp

Maple syrup

1½ Tbsp

Ginger root

1 tsp, grated

Toasted sesame oil

½ tsp

Uncooked shallot(s)

½ medium

Uncooked carrot(s)

½ large, julienned

Sweet red pepper(s)

½ medium, julienned

Uncooked zucchini

½ small, julienned

Uncooked scallion(s)

5 medium

Orange slice(s)

2 slice(s)

Cilantro

8 sprig(s)

Instructions

  1. To a blender, add gochujang, orange juice, soy sauce, maple, ginger, toasted sesame oil, and shallot. Blend well.
  2. Place the cod filets into a small sealable container. Pour 1/3 of the sauce over the fish and let marinate for 1 hour in the refrigerator.
  3. Preheat oven to 400°F. Thinly slice the whites of the scallions and set aside. Thinly slice the scallion greens lengthwise and set aside.
  4. To a small bowl add carrots, peppers, zucchini and scallion greens. Add 1/2 of the remaining sauce to the bowl and toss gently.
  5. Fold two 14- X 12-inch pieces of parchment paper in half. Using kitchen shears, cut the parchment into a heart shape.
  6. Grab one of the parchment hearts. Add 1/2 veggie mixture to one side of the paper. Place the cod on top of the veggies. Place one orange slice on top of the cod, then 1/4 of the cilantro on top of the orange slice.
  7. Working from one end, begin tightly folding the open edge of the paper.
  8. Continue folding the paper's open edge to form a seal. Twist the end and transfer the packet to a rimmed baking sheet.
  9. Repeat using the remaining parchment heart, veggies, fish and orange slice, and cilantro. Place on the baking sheet. Bake until cooked through, about 15 minutes.
  10. To plate, place each pouch onto a dish. Use kitchen shears to open the pouches and top them with scallion whites and some fresh cilantro.
  11. Serving size: 1 packet