Cod with Spring Vegetables En Papillote

• 1 1/2 lbs cod, sliced into 4 portions
• 3 tbsp Avocado Oil
• 1 shallot, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fennel seed
• 1/4 tsp red pepper flake
• zest and juice of one orange
• salt and pepper
• 3 scallions, thinly sliced l
• 1 large carrot, sliced into ribbons
• 1 zucchini, thinly sliced rounds 1/8" thick
• 1 c peas, with shell
• 2 lemons, thinly sliced
• 1/4 c White wine
• 3 sprigs fresh thyme
• fresh parsley for garnish

Preheat oven to 400*

In a small pan, infuse over medium low heat the shallot, garlic, fennel seeds, red pepper, orange zest and juice in the avocado oil for 10 minutes.

Season cod with salt and pepper.

Cut a piece of parchment paper long enough that it can be folded over the 4 portions of fish and still have at least 4" remaining on all sides.

Place the parchment paper on a baking sheet and arrange the lemon slices closely together on half the parchment to create a surface for the fish to sit.

Add scallions, carrots, zucchini, and peas. Gently set the seasoned cod filets in amongst the vegetables and add the shallot mixture, white wine and fresh thyme sprigs.

Gently fold the parchment paper over the fish and firmly fold the edges all the way around leaving a little loft over the top of the fish for steam and flavor to play.

Roast for 10-15 minutes.

Carefully open parchment paper as the steam will be very hot and serve immediately, garnished with fresh parsley.

Recipe developed by Chef Anna Rossi @annarossiofficial