Dinner · Mediterranean · 15 min
Cod al Cartoccio with Garden Vegetables and Fresh Pomodorina
- Calories
- 749
- Protein
- 52g
- Carbs
- 74g
- Fat
- 22g
Ingredients
- 149.4 g cod fillet
- 75 g asparagus
- 50 g cremini mushrooms
- 1 clove garlic
- 1 tbsp extra-virgin olive oil
- 100 g red lentil pasta
- 0.5 cup pomodorina sauce
- 1 tbsp fresh flat-leaf parsley
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C). Cut a large square of parchment paper and lay flat on a baking sheet.
- 02Place the cod fillet in the center of the parchment, seasoning with a portion of salt and black pepper.
- 03Surround cod with sliced cremini mushrooms, trimmed asparagus pieces, and minced garlic. Drizzle extra-virgin olive oil over the fish and vegetables.
- 04Fold the parchment paper edges over tightly to form a completely sealed pouch. Bake in preheated oven for 15-18 minutes until cod is opaque, flakes easily, and reaches an internal temperature of 145°F (63°C).
- 05While fish bakes, bring a pot of salted water to a boil. Cook red lentil pasta for 6-8 minutes until al dente. Drain pasta and toss with warmed pomodorina sauce.
- 06Transfer pasta to a shallow serving dish. Carefully cut open the parchment pouch, place baked cod and roasted vegetables on top, pour over pan juices, and garnish with chopped fresh flat-leaf parsley.
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