Name: Baked Parceled Cod with Classic Genovese Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons Barilla® Classic Genovese; 2 6 oz Cod Fillets; 6 red baby potatoes, thinly sliced; 8 Asparagus spears (trimmed 1-2 inches from the end); 1 cup cherry tomatoes (halved); 1 lemon (sliced ); 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/4 cup lemon juice; 2 tablespoons extra virgin olive oil; 4 sprigs fresh thyme

Ingredients

2 tablespoons Barilla® Classic Genovese
2 6 oz Cod Fillets
6 red baby potatoes, thinly sliced
8 Asparagus spears (trimmed 1–2 inches from the end)
1 cup cherry tomatoes (halved)
1 lemon (sliced )
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
4 sprigs fresh thyme

Cook Mode Prevent your screen from going dark

Notes

How to fold parchment:

Place fish and vegetables in the center of the parchment sheet. Fold in two sides of the paper to the center, then smooth down and crease the sides until the paper stays. Do the same with the remaining two sides, smoothing down and creasing the paper until it stays in place.

Prep Time: 15 minutes
Cook Time: 15 minutes