Greek Cod with Beet Greens in "Papilotte"

A quick and easy preparation with a fantastic presentation, this Greek inspired dish has common ingredients and delightful taste of the Greek sea!

Course Main Dish

Cuisine California Greek

Keyword beet greens, cod, fish, main dish, papilotte

Servings 4

Author Mary Papoulias-Platis

4 sheets or bags of parchment paper
4 fillets of Wild Caught Cod Fillets, fresh or defrosted - (12 ozs.) fresh or defrosted (approx. 12oz.)
2 potatoes, peeled and thinly sliced, 1/8 inch thick peeled and thinly sliced, 1/8 inch thick
4 cups fresh beet greens, chopped chopped
4 tablespoons extra-virgin olive oil
4 tablespoons white wine
8 slices of lemons
4 sprigs fresh dill
salt and pepper

Preheat the oven to 400 degrees.
Season the cod fillets with salt and pepper. Season the beet greens with salt and pepper.
Place 1 tablespoon of olive oil on each parchment sheet or inside each bag.
Peel and thinly slice the potato and place 4 slices in a row on each sheet/bag on top of the olive oil.
Place the cod fillet on top of the potatoes. Add one cup of seasoned beet greens alongside the cod.
Add 2 lemon slices on each cod. Add the dill sprigs on top.
Add 1 tablespoon of white wine in pockets.
Seal the bag by crimping the edges three times. If using parchment paper, start on one side and roll the edges to opposite side. Crease down to keep juices in.
Bake at 400 degrees, for a 1" fillet, 11 minutes, 2 inch fillet, 15 minutes.
Place bags on a plate and serve, unopened.

Any thin fish filet can be substituted. Beet greens can be replaced with spinach, arugula, kale.