Cod And Spring Vegetables En Papillote

• parchment paper or aluminum foil
• 2 cod fillets, fresh or frozen
• 1 cup cherry tomatoes, halved
• 2 scallions, chopped
• 2 zucchini, julienned
• 2 tablespoons capers
• 3/4 cup artichoke hearts, diced (about 5 canned)
• 1 jalapeno pepper, minced
• 1/4 cup chopped cilantro (and/or parsley, mint, basil)
• juice of 1 lemon
• 1/2 cup chicken broth
• 1/3 cup white wine
• 1 tablespoon EVOO

1. Preheat oven to 450 degrees. Tear off a sheet of aluminum foil or parchment paper large enough to cover two times the surface area of your baking pan. (You are going to be wrapping up the fish just like a present, so it's better to be safe than sorry and end up with extra papillote.)
2. Center the papillote in the baking pan, and crease firmly around the inside edges to line it. (There should be ample paper hanging off each side.) Lightly mist the surface with an olive oil spritzer (or 1 tbsp olive oil.) Add cod filets to pan, sprinkle with salt & pepper, and flip over. Set cod fillets aside.
3. Add the grape tomatoes, zucchini, scallion, jalapeno, capers, and artichokes to the papillote. Mix vegetables together. Place the cod fillets over the vegetables. Sprinkle cilantro (and other desired herbs) evenly over fish and veggies. Pour chicken broth, white wine, and lemon juice evenly over the contents of the papillote. Fold the excess paper over the fish mixture, just like closing a box, so contents are completely sealed.
4. Bake for 30 minutes if fish is frozen, and 15 minutes if fish is thawed. Season with more salt & pepper to taste. Serve over rice, cous-cous, quinoa, or pasta; or with whole-grain sliced baguette. Pour excess broth over fish upon serving.

parchment paper, cod fillets, cherry tomatoes, scallions, zucchini, capers, pepper, cilantro, lemon, chicken broth, white wine, evoo

Taken from food52.com/recipes/21699-cod-and-spring-vegetables-en-papillote (may not work)