Cod in Parchment with Asparagus and Basil

Yield: 2 servings


8 ozs cod fillet, cut into two pieces

½ lb. asparagus, last two inches cut off

2-3 spring onions, root end cut and whites thinly sliced

2 Tbsp of basil, cut into a chiffonade (thinly sliced across the leaves)

1 clove garlic, minced

1 1/2 tsp ginger root, minced

2 Tbsp low salt soy sauce

2 tsp Garlic, or Single Varietal of Flying Olive Extra Virgin Olive Oil of choice

Cracked black pepper (optional)

Parchment paper

Garnish with a drizzle of Flying Olive Cayenne Red Chili Extra Virgin Olive Oil (spicy), if desired


Preheat the oven to 425°F. Set two large pieces of parchment paper on a baking tray.

Set a piece of cod onto each piece of paper. Place half of the asparagus on top of each piece of fish. Do the same with the sliced spring onions. Top each piece with equal amounts of basil, garlic, ginger, soy sauce, and Flying Olive EVOO of choice. Crack some black pepper over the fish, if desired.

Close up the parchment paper around all the edges to make two little packages.

Bake in the oven for 15 minutes. Fish should flake easily with a fork and the asparagus is tender but not overcooked.

Transfer the fish/asparagus and some of the sauce to a plate. Drizzle a bit of Flying Olive Cayenne Red Chili Extra Virgin Olive Oil for a little spicy kick, if desired. Toss the parchment paper in the garbage.

Submitted by Barb L.