Bake cod fillet with low-carb corn vegetable garnish and green beans in parchment fold. To emphasize the delicate taste of the fish before sealing and put in the oven, lay on top of the fillet slices of creamy oils. Sprinkle dry white wine on top. Put the dish on the table right in the bundles. Your guests will be impressed with such an original serve. And for a snack, prepare salsa from cherry tomatoes, shallots, lemon zest and capers. Their tart taste is amazing combined with the sweetness of tomatoes. Nutrition value of one serving: (total 4) Calories 390, total fat 22 g., saturated fat g., proteins 34 g., Carbohydrates one 7 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr cherry tomatoes, cut into 4 parts (about 2 Art.)
- 2 tsp capers, crushed, without liquid
- 4 tbsp. l olive oil
- 1 tsp grated lemon peel + 1 tbsp. l juice
- 2 tsp chopped shallots
- 2 tbsp. l chopped basil
- 1.5 tbsp. fresh or frozen corn kernels (defrost)
- 220 gr green green beans, chopped and chopped obliquely into pieces of 2.5 cm.
- 4 skinless cod fillets (180 g each)
- 2 tbsp. l (30 gr.) Butter, finely chopped
- 2 tbsp. l dry white wine
- Special equipment: parchment paper
Recipes with similar ingredients: cherry tomatoes, capers, lemon, shallots, basil, corn, green beans, cod, oil creamy, white wine
Recipe preparation:
- Place 2 wire racks in the upper and lower third of the oven and preheat the oven to 200 ° C. Cut from parchment paper 4 40 cm long sheet.
- In a small bowl, mix tomatoes, capers, 3 tbsp. l olive oil, zest and lemon juice, shallots, basil, 0.5 tsp. salt and a little ground black pepper. Set aside so that all tastes were mixed.
- Fold each sheet in half and open as a book. Lay out sheets of parchment on 2 baking sheets (2 pieces each).
- In a bowl, combine corn and green beans with the remaining 1 tbsp. l olive oil, 0.5 tsp salt and a little ground black pepper. Divide everything evenly into 4 parchment sheets, laying the mixture on one side of the fold. Sprinkle each fillet cod 1/4 tsp salt and put on top of the vegetables. Sprinkle pieces of butter and drizzle with wine.
- Cover with half parchment, crimping and pleating small folds along the open edge to seal tightly everything is inside. Bake until parchment swells, about 15 minutes the fish will be tender fully baked. Lay out the bundles on the plates. Trying not to get burned with steam, carefully expand paper. Put tomato and basil salsa on each piece fish and serve immediately.
