Alaskan Cod En Papillote

One of my favorite memories from a child was girl scouts.  I LOVED girl scouts.  We did so many fun things---but one of the best was the campouts.  I remember one year, I think 4th grade, we had a camp out with our moms.  Girls + Moms = fun times!

That night we cooked over an open flame, burgers.  But we cooked them in foil packets--a meal called hobo dinners.  Fun, right?!

Fast forward 20-something years.  Did you know that cooking "hobo" is actually called En Papillote?

Well, sort of.  Actually, cooking En Papillote is french--and means cooking in parchment.  (although, you can use foil/etc.)

It's one of my favorite ways to cook because it's fool proof and time friendly.  The assembly is really all that needs to be done, add some sauce and the packet really does the rest of the cooking--steaming itself. There's really no way to over-cook in papillote either.

Tonight's dinner is a spruced up hobo meal.

Ingredients:

1 Alaskan Cod Filet (about 1/2 lb, cut in 2 breasts)
1/2 red pepper
1/2 bell pepper
1 cup bean or veggie sprouts
olive oil
2 tbs Dijon mustard
2 tbs soy sauce
1 lemon, juiced
1/2 ginger clove, finely chopped
Salt and pepper to taste
parchment paper

Directions:

Cut 2 pieces of parchment paper, fold each and half, set aside.

Chop thin slices of peppers, mix.  Set aside.  In small bowl, whisk dijon mustard, soy sauce, lemon juice, ginger together.  Add salt and pepper to taste.   Open one piece of parchment paper, along middle line, layer peppers, 1/2 cup of sprouts and cod on top.  Drizzle with sauce.  Carefully fold parchment into packet, making sure that there are no openings along sides.  Set pouch on baking sheet.  Brush completely with olive oil.  Repeat with second packet.

Place in 350 degree oven for approx. 25 minutes.  Parchment will start to brown when done.  Remove from oven, and carefully slice each packet open to release steam.  Serve!