Cod en Papillote

Menu:
Cod en Papillote
Salad with Avocado, Radish and Pistachios

Recipe:
2 cod steaks, 1" thick (about 1-1/3 pounds)
2 tablespoons lemon juice
1 cup thinly sliced mushrooms
1/2 small zucchini, julienned
1/2 small red bell pepper, julienned
1/2 small onion, thinly sliced
2 tablespoons butter
1/4 teaspoon dried tarragon leaves
Pinch freshly ground black pepper

Preheat over 425. Cut two 2-foot lengths of parchment paper and fold each in half to make a 1-foot square. Place 1 cod steak slightly below the middle of each square of paper. Over each steak, sprinkle half of the lemon juice, mushrooms, zucchini, bell pepper, and onion. Top each with half the butter. Fold the parchment over the fish and crimp the edges together tightly. Bake for 10-15 minutes.