With hints of melon, lime zest and almond, our Pinot Grigio is the perfect compliment to light, white fish.
- 1 zucchini, sliced
- 2 Roma tomatoes, sliced
- 1 shallot, sliced
- 1 pound cod fillets, cut into 4 ounce fillets
- 1 lemon, sliced
- 1 cup pitted Kalamata olives
- 8 sprigs thyme
- 1 cup Chaddsford Pinot Grigio
- Salt and pepper to taste
- Preheat oven to 350°F.
- Cut eight large pieces of parchment paper, placing two pieces on top of each other. Place the four sets of parchment paper onto a work surface. Lay three or four slices of zucchini in the center of each parchment sheet. Top the zucchini with a slice of tomato and a portion of shallots.
- Place a fillet of cod on top of each set of vegetables. Season the cod with salt and pepper. Place a slice of lemon and two sprigs of thyme on top of the fish. Place a portion of the olives around the vegetables.
- To close the pouch, bring the long sides of the parchment to the middle and above the fish. Fold the paper down to seal. Fold in one side of parchment to seal. Before closing the other side, carefully pour ¼ cup of wine into each pouch. Carefully close the remaining side by folding the parchment paper and transfer to a baking sheet.
- Bake the pouches for about 20 minutes or until the cod begins to flake and the vegetables are soft. Serve with grilled bread.
Recipe courtesy of Ally Zeitz, Drexel University Food Lab.