Ingredients
- 4 6-ounce cod fillets or haddock another firm-bodied fish, such as salmon.
- ¼ cup butter
- 2 garlic cloves minced
- 2 tbsp chopped fresh parsley (save some for serving)
- 1 shallot, ½ tsp salt & pepper
- 2 tsp canola oil, 1 small lemon
- 4 cups spinach, or rocket
- 12 cherry tomatoes halved
Instructions
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Place a rack in the centre of your oven and preheat the oven to 220 degrees
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In a small bowl, add the butter, garlic, parsley, shallot, salt & pepper. Zest a lemon into a bowl (reserve the lemon).
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Mash the butter with canola oil to combine all of the ingredients. Cut the whole lemon into thin slices.
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Lay out parchment paper. Place 1 cup of spinach in the centre, Place 1 fish fillet on top. Lightly sprinkle the fish with salt. Spread 1/4 of the butter mixture on top. Lay 2 slices of lemon on top and scatter 6 tomato halves around the fish.
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Pull up parchment packets around the fish and tuck & roll and crimp the top.
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Place in the oven and cook for 12 to 15 minutes. Serve warm with lemon slices and additional fresh parsley as desired.
