Cod, Cabbage and Bacon in Parchment
Instructions:
Curly savoy cabbage is more delicate than plain green cabbage and goes especially well with the subtle flavor of cod. 2 slices bacon, chopped 2 teaspoons vegetable oil 1â„2 head (3â„4 pound) savoy cabbage, thinly sliced (6 cups) 1â„2 plus 1â„8 teaspoon salt 1â„4 plus 1â„8 teaspoon ground black pepper pinch dried thyme 4 thick pieces cod fillet (6 ounces each) 4 squares (12 inches each) cooking parchment or foil 1 tablespoon butter or margarine, cut into very small pieces
Makes 4 main-dish servings. Prep: 20 minutes Bake: 20 minutes
- Preheat oven to 400°F.
- In 12-inch skillet, cook bacon over medium-low heat until browned. With slotted spoon, transfer to paper towels to drain. Discard drippings from skillet; wipe skillet clean.
- In same skillet, heat oil over high heat. Add cabbage, 1â„2 teaspoon salt, 1â„4 teaspoon pepper, and thyme; cook, stirring, until cabbage is tender. Stir in bacon.
- With tweezers, remove any bones from cod. Place one-fourth cabbage mixture on one half of each parchment square. Place fillets on top of cabbage. Sprinkle fillets with remaining 1â„8 teaspoon each salt and pepper and evenly dot with butter.
- Fold unfilled half of parchment over cod. To seal packets, beginning at a corner where parchment is folded, make 1â„2-inch-wide folds, with each new fold overlapping the previous one, until packet is completely sealed. Packet will resemble half-circle. Place packets in jelly-roll pan. Bake 20 minutes (packets will puff up and brown). Cut packets open to serve.