Lemon Cod en Papillote with Bok Choy and Tomatoes
Ingredients
- 400 g cod filets
- 2 heads bok choy
- 16-20 vine tomatoes
- 1 lemon
- 2 tbsp olive oil (garlic infused for low-FODMAP)
- garlic powder, salt, pepper to taste (skip garlic for low-FODMAP)
Instructions
- Pre-heat oven to 180C / 360F.
- In a square of parchment paper lay out the leaves of one half of a head of bok choy.
- On top of the bok choy, lay one cod filet. Drizzle with olive oil and season with garlic powder, sea salt, and pepper. Top the cod filet with two slices of lemon.
- Fold over the parchment paper on the short ends of the cod. Bring the paper on the long sides together and crunch together and down to seal the package.
- Repeat for remaining bok choy and cod filets. Place individual packages side-by-side on a baking tray.
- On a second, parchment paper lined baking tray, lay out the vine tomatoes. Drizzle with olive oil and season with garlic powder, sea salt, and pepper.
- Place both baking trays in the oven and bake for 18 minutes. Cod is cooked through when meat is white and opaque. Be careful when opening the packages as the hot steam will escape.
Notes
Use garlic-infused olive oil and skip the garlic powder for a low-FODMAP / IBS-friendly version.