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Monday: Cod en Papillote with Tomatoes

I packed these up in the morning and cooked them off quickly for dinner. So easy.
Serves: 4     Prep: 20     Cooking: 12-15 

Ingredients

4 cod fillets, 4-6 ozs each
2 lemons, sliced
3 teaspoons garlic, minced
4 sprigs of fresh thyme
1 leek
1 tablespoon olive oil
1 ½ teaspoons sea salt
½ teaspoon black pepper
6-8 ozs frozen brown rice
 
Parchment paper

Instructions

1
Preheat the oven to 425°F.
2
Slice, chop and minced all of your ingredients before you begin to assemble the pouches.
3
Set four large, square pieces of parchment paper on a baking tray. Use the width of the paper as your guide for the length.
4
Set a piece of cod onto each paper.
5
Divide the lemon, tomatoes, leeks and thyme on top of the fish.
6
Drizzle each with 2 teaspons of olive oil and sprinkle with salt and pepper.
7
Close up the parchment paper to make 4 little pouches. Fold over and then, starting on one side, begin to double fold inward as to seal the pouch.  
8
Bake in the oven for 10-12 minutes depending upon thickness - err on the shorter side.
9
Meanwhile, heat the rice.
10
Divide the rice between four shallow bowls and transfer the fish, veggies and sauce.