Sip, Scroll, and Learn (Midlife Edition)

Prep time: 10 minutes
Cook time: 8–10 minutes
Servings: 4

This quick and healthy weeknight dinner is bursting with Mediterranean flavors. Baking the cod “en papillote” (in parchment) keeps it moist, flavorful, and requires virtually no cleanup. Perfect for a stress-free dinner that feels elegant. 🙂

Ingredients

• 4 (5–6 oz.) cod fillets
• Sea salt and black pepper, to taste
• 1 c. grape tomatoes, washed and sliced
• ½ c. fresh or bottled pesto

Directions

1. Preheat the oven to 350°F and place the top rack in the center position. Cut parchment paper into 4 large squares (approximately 12” x 12”).
2. On a flat surface, place a cod fillet on one square, positioning it toward the bottom center. Sprinkle with salt and black pepper, then top with sliced tomatoes and a drizzle of pesto.
3. Fold the parchment in half and seal the edges tightly by folding along all sides to form a packet. Repeat with remaining fillets.
4. Place sealed packets on a large rimmed baking sheet and bake on the center rack for 8–10 minutes, until the fish is cooked through. Serve immediately with your choice of sides.

Pro Tips & Swaps

• Swap cod for haddock, halibut, or salmon if preferred.
• Add thin slices of zucchini or bell peppers inside the packet for extra veggies.
• Try a sprinkle of capers or olives for a tangy Mediterranean twist.

Storage Tips

• Best enjoyed fresh, as the fish and tomatoes release moisture.
• Leftovers can be stored in an airtight container in the fridge for up to 1 day.

Nutrition per Serving (approximate)

• Calories: 280
• Protein: 33g
• Carbs: 6g
• Fiber: 2g
• Fat: 14g