Fish En Papillote

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  24 oz Cod, Fillet
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  0.3 cup Unsalted Butter
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  2 Garlic(6g)
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  2 tbsp Parsley, Fresh
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  1 Shallot(30g)
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  0.5 tsp ½ teaspoon kosher salt (plus additional for seasoning)
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  0.3 tsp ¼ teaspoon ground black pepper
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  1 Lemon(108g)
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  4 cup Spinach
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  12 Tomato, Cherry(204g)

Instructions

1. 1Mince the garlic and shallot finely, chop the fresh parsley, and zest the lemon into a small bowl. Add the butter, minced garlic, minced shallot, chopped parsley, kosher salt, and ground black pepper to the bowl, then mash with a fork until the mixture is smooth and evenly combined. Slice the lemon into 8 thin rounds and set aside.
2. 2Tear off 4 squares of parchment paper (at least 12 inches per side) and lay each flat. Divide the fresh spinach evenly among the squares, placing it in the center of each and leaving space at the top and bottom.
3. 3Place 1 cod fillet vertically on the spinach in each packet. Lightly sprinkle kosher salt over each fillet, then spread one-quarter of the butter mixture on top of each fillet using the back of a small spoon. Lay 2 lemon slices on top of the butter, then scatter 6 halved cherry tomatoes around the fish in each packet.
4. 4Fold each parchment packet by lifting the right and left sides up toward the center and rolling them tightly together over the fish. Roll and crimp the top and bottom ends away from the center, tucking the sealed edges underneath.
5. 5Place all 4 packets seam-side down on a rimmed baking sheet. Bake at 425°F for 12–15 minutes, until the cod is opaque, flakes easily with a fork, and has an internal temperature of 145°F.
6. 6Carefully open the packets (steam will be hot) and transfer each to a serving plate while hot.