Unwrap the Gift of Health: Wild Caught Cod with Spring Greens en Papillote

Ingredients

• - Four 5 oz fillets wild caught cod or sole
• - 1 bunch asparagus, washed, ends trimmed
• - ½ cup green onions, washed, ends trimmed
• - 2 stalks celery, washed, ends trimmed
• - Juice and zest of 1 whole lemon (plus additional lemon for serving)
• - 1 teaspoon ground cumin
• - 1 teaspoon ground coriander
• - ½ teaspoon Himalayan pink salt
• - ½ teaspoon black cumin seed
• Directions:
• Preheat oven to 425°F. Line a rimmed baking pan with a rectangular piece of parchment paper.2. Lay whole asparagus on the bottom; arrange cod fillets on top and arrange green onions and celery over the fish.3. Grate lemon zest over the top and squeeze lemon juice to cover each piece of fish.4. In a small bowl, combine spices and sprinkle generously over the top. Carefully seal the parchment by laying another rectangular piece over the fish and veggies, crimping and folding the edges until fully sealed.5. Bake for 12 minutes. Run a knife over the top to release steam, but be careful. Spoon the cooking liquid over the fish before serving with additional lemon wedges.So delicious, light, and flavorful!Comment below for the chef’s kiss and bookmark this for when you want to try it.