In celebration of Mardi Gras, today we have our guest blogger for National Nutrition Month, Superstar Remmi Smith, posting about a famous restaurant in New Orleans. See if you can try out her Cod en Papillote recipe with your family!

In 1840, Antoine’s Restaurant opened for business in New Orleans. This is the oldest restaurant in the US today and Antoine created the very famous dish Pompano en Papillote. This dish was created for a banquet honoring a famous Brazilian balloonist. The presentation of baked fish in a paper envelope became a famous tradition in the restaurant.

March is National Nutrition Month…..fish is a great source for healthy foods. Prepared this way, it is not only delicious… it is also a lot of fun! If you want more instructions or want to see me prepare this dish, please review Season1, Episode 1 of “The Culinary Kid” on my website. It is easy…I promise! <3 Remmi

Cod en Papillote

How to do:

Prepare parchment paper by cutting in a heart shape. Wash fish, drain, add salt and pepper and set aside. In sauté pan, add olive oil and shallots and sauté until tender. Add tomatoes and mushrooms and sauté for 2 minutes. Add the flour and then add the fat free half and half. Simmer for 3 minutes. Add fresh parsley, basil, salt, and pepper to the mixture. Place a piece of chard near the center half of the parchment paper. Spoon 2 T of the mixture onto the chard. Lay a piece of fish on the mixture and place a slice of lemon on the fish. Spoon 2 T more of the mixture on the fish. Fold the parchment paper over the fish. Fold the parchment paper together using very small folds. When you get to the bottom of the heart, twist the remaining parchment paper. Place in 425 degree preheated oven for 12 to 15 minutes. Remove from pan and place directly on individual serving plates. Cut a slit into the top of the pouch to open but do this at the time the dish is served.

 

Ingredients:

Parchment paper

4 skinless 6 oz cod fillets

4 leaves of Swiss chard

1 pint of cherry tomatoes (halved)

½ Lb mushrooms (sliced)

2 T shallots (diced)

2 T flour

1 ½ C half and half (fat-free)

2 T fresh parsley

2 T fresh basil

Salt and pepper

Olive oil

Lemon slices

Oil spray