Fish En Papillote

• •
  Cod, Fillet
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  Unsalted Butter(60g)
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  Garlic
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  Parsley, Fresh(30g)
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  Shallot
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  ½ teaspoon kosher salt (plus additional for seasoning)
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  ¼ teaspoon ground black pepper
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  Lemon
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  Spinach(960g)
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  Tomato, Cherry

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center.
2. 2Mince the garlic and shallot finely. Chop the fresh parsley. Zest the lemon into a small bowl, then add the butter, minced garlic, minced shallot, chopped parsley, salt, and pepper. Mash with a fork until the butter mixture is smooth and evenly combined. Slice the lemon into 8 thin rounds and set aside.
3. 3Tear off 4 squares of parchment paper (at least 12 inches per side). Lay each square flat and place 1 cup of fresh spinach in the center of each, leaving space at the top and bottom.
4. 4Place 1 cod fillet vertically on the spinach of each packet. Lightly sprinkle salt over each fillet. 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.
5. 5Fold 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.
6. 6Place all 4 packets seam-side down on a rimmed baking sheet. Bake at 425°F for 12–15 minutes, until the fish is opaque, flakes easily with a fork, and has an internal temperature of 145°F.
7. 7Carefully open the packets (steam will be hot) and transfer each to a serving plate. Serve warm with reserved lemon slices and additional fresh parsley.