Cod En Papillote

• 2 lbs Cod fillets
• Red chili flakes
• ½ Lemon juiced
• 1 Tbsp Balsamic vinegar
• 1 Tbsp Olive oil
• 2 Garlic cloves, minced
• Pinch of dried oregano
• 1 cup Zucchini, cut into ⅛ inch half moons
• 1/2 Tomatoes of your choice, diced
• Several sprigs of thyme
• Salt and pepper
• Flat-leaf parsley for garnish, roughly chopped

Baking & serving the cod papillote

1. Pre-heat oven to 425°F. Prepare 4 heart-shaped pieces of parchment paper. Cut the heart of parchment big enough so that your fish has plenty of room around the edges. Always better to have too big of a piece than too small.
2. In a medium bowl, stir together lemon juice, balsamic vinegar, olive oil, garlic, salt, and pepper. Toss zucchini and tomatoes in the marinade. Divide veggies and marinade evenly onto the 4 pieces of parchment.
3. Pat the fish dry with a paper towel, sprinkle with salt, pepper, and chili flakes then place on top of the veggies and top with a sprig of thyme.
4. Fold the parchment and seal the edges by folding over a few times. Bake the packages for roughly 12 minutes.
5. Be careful when opening the papillotes as steam will escape.