Get ready to enjoy a flavorful, flaky, and incredibly convenient meal that will become a new favorite in your dinnertime rotation. Flaky cod and succulent shrimp are baked to tender perfection along with crisp fresh asparagus and thin slices of zesty lemon in parchment paper-wrapped bundles. With their bright and creamy lemony mayonnaise sauce, these delightful fish and seafood bundles are perfect for a quick weeknight meal or a sophisticated weekend dinner.

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, shortcuts 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.

Ingredients:

• 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

Directions:

1. Preheat oven to 425 degrees.
2. Place two sheets of parchment paper on the counter. Divide the asparagus between the two sheets, lined up evenly in a row.
3. Slice half of the lemon into paper-thin slices, and then place the slices on top of the asparagus.
4. In a small bowl, combine the juice from the other half of the lemon with the mayonnaise, pepper, and salt.
5. Coat each cod fillet with the mixture, and then place them on top of the lemon slices.
6. Toss the shrimp in the remaining mayonnaise mixture, and then place them on top of the cod.
7. Top each pile with 1 teaspoon of capers.
8. 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.
9. Place on a foil-lined baking sheet and bake for 15 to 20 minutes.

Suggestions:

• 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.

Improvements:

• Add 1/2 teaspoon Dijon mustard to the mayonnaise mixture.
• Add a few dashes of hot sauce.
• Serve with crusty bread.

Print

Yum

Lemony Mayonnaise Cod, Shrimp, and Asparagus Parchment Paper Wrapped Bundles

Ingredients:

• 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

Directions:

1. Preheat oven to 425 degrees.
2. Place two sheets of parchment paper on the counter. Divide the asparagus between the two sheets, lined up evenly in a row.
3. Slice half of the lemon into paper-thin slices, and then place the slices on top of the asparagus.
4. In a small bowl, combine the juice from the other half of the lemon with the mayonnaise, pepper, and salt.
5. Coat each cod fillet with the mixture, and then place them on top of the lemon slices.
6. Toss the shrimp in the remaining mayonnaise mixture, and then place them on top of the cod.
7. Top each pile with 1 teaspoon of capers.
8. 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.
9. Place on a foil-lined baking sheet and bake for 15 to 20 minutes.

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Fish Friday Foodies is a group of friends who get together on the third Friday of each month to share their favorite fish and seafood recipes based on a theme chosen by one of its members. This month’s “En Papillote” theme is being hosted by Karen’s Kitchen Stories. Please make sure to check out the other great “En Papillote” recipes below.

• En Papillote Blood Orange, Olive, Fennel & Cod by Tasting Pour
• Fennel Orange Cod en Papillote by Food Lust People Love
• Halibut en Papillote with Asian-Style Salsa Verde by Caroline’s Cooking
• Honey Soy Sriracha Tilapia en Papillote by Karen’s Kitchen Stories
• Lemony Mayonnaise Cod, Shrimp, and Asparagus Parchment Paper Wrapped Bundles by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mahi Mahi en Papillote with Mango Salsa by The Saucy Southerner
• Makrut Lime Salmon En Papillote by Culinary Cam
• Malabar Trevally with Spices en Papillote by G’Gina’s Kitchenette
• Mediterranean Fish En Papillote by Sneha’s Recipe
• Sea Bass and Shrimp en Papillote by A Day in the Life on the Farm
• Shrimp and Asparagus au Bearnaise en Papillote by Sid’s Sea Palm Cooking
• Shrimp with Lemon en Papillote by Making Miracles