I never thought I would be the girl who bought pre-cut parchment paper. Guess what? I’m that girl. I’ve learned that in the kitchen, short cuts are not to be frowned upon. Instead, they should be embraced and celebrated. I will gladly pay more for any tool, gadget, or miscellaneous product that makes my life easier in the kitchen. I’m anxiously awaiting the arrival of pre-cut foil sheets. Do you have any idea how much foil I waste because I always veer towards the side of caution and cut off way more than I need? It’s really quite wasteful, and I hear B.O.B. Bob’s mom screaming in my ear every time I do it. “Such a waste!” And then of course, I hear my friend’s mother in the other ear screaming, “Recycle!” I’m not very good at listening to their imaginary screaming, but it doesn’t mean I don’t feel the guilt. So much guilt.
This parchment paper bundled seafood dish, which I made for this month’s #FishFridayFoodies post, won’t give you any guilt. Promise. It’s a perfectly balanced meal of vegetables, fish, fruit, and mayonnaise. All right, so maybe there’s a little bit of guilt, but nothing major. After all, what’s life without mayonnaise? Boring, dismal, crummy, desolate, and such a downer. Embrace the mayonnaise, make it your best friend, and never look back. For those of you like me who don’t usually bake seafood at home, you’re going to love this recipe. It’s pretty much idiot proof, unless of course you don’t know how to roll up parchment paper. Don’t be afraid, there’s really no wrong way. Just make sure everything is sealed up tight. Looks don’t matter. It’s not like this is a gift that you’re going to be giving to your boyfriend’s mother for Christmas. With this package, it’s what’s inside that counts. Mayonnaise, and oh yeah, some seafood, vegetables, and stuff, but mainly the mayonnaise.
- 1 Bunch Asparagus, Rinsed and Trimmed
- 1 Lemon
- 1/3 Cup Mayonnaise
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Sea Salt
- 2 Cod Fillets
- 1/2 Pound 16-20 Count Shrimp, Deveined and Peeled
- 2 Teaspoons Capers
- Preheat oven to 425 degrees.
- Place two sheets of parchment paper on counter.
- Divide the asparagus between the two sheets, lined up evenly in a row.
- Slice half of the lemon into paper-thin slices, and then place the slices on top of the asparagus.
- In a small bowl, combine the juice from the other half of the lemon with the mayonnaise, pepper, and salt.
- Coat each cod fillet with the mixture, and then place them on top of the lemon slices.
- Toss the shrimp in the remaining mayonnaise mixture, and then place them on top of the cod.
- Top each pile with 1-teaspoon of capers.
- Fold and seal the middle edges of the parchment paper, and then fold or roll the end edges of the parchment paper together until sealed tightly.
- Place on a foil lined baking sheet and bake for 15 to 20 minutes.
- You can purchase pre-cut parchment paper sheets at your local market or cut your own. If cutting your own, you will need approximately two 12×16-inch sheets.
- The baking time for the fish bundles may vary depending on the thickness of your fish, however 15 minutes will most likely be adequate.
- Be careful not to burn yourself when opening the bundles.
- Add 1/2-teaspoon Dijon mustard to the mayonnaise mixture.
- Add a few dashes of hot sauce.
- Serve with crusty bread.
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