what's for dinner

Cod Pockets!

Cod Pockets

Serves four

24 oz. of ling cod fillet, cut into four

1 small yellow pepper, cut into thin strips

1 carrot, cut into thin rings

1 tomato, cut into small wedges

2 cloves of garlic, minced

1/2 a lemon, cut into thin half moons

2 green onions, diced

1 shallot bulb, cut into thin rings

avocado or olive oil

salt and pepper

Place a cookie sheet into oven and preheat to 350 degrees.

Tear off a piece of 12x12 parchment paper, and place the cod in the middle.

Season the cod with a little bit of oil, salt and pepper and top with minced garlic and a few lemon slices.

Arrange a few pieces of each remaining vegetable around and on top of the cod until it's covered.

Bring all four corners of the parchment paper to the middle, gather together and twist. Tie with twine.

Place on a baking sheet and cook for 20 minutes.

Untie and enjoy!

* Because the fish and vegetables are lightly steamed only, the garlic has a pretty strong flavor. If you don't like strong garlic flavor, use only a little or omit all together.

(We served ours with a simple kale salad topped with pomegranate seeds)