This easy Cod en Papillote (wrapped in parchment) with crisp, raw zucchini noodles and Mezzetta© Marinara Sauce recipe will fit right in with your busy weeknight routine. Get more flavorful seafood and vegetables in your diet without skipping a beat.
Two years ago, we sold our big Victorian home in Brooklyn and moved into a three-bedroom apartment on the sixth floor of a prewar apartment building 10 blocks away.
On paper, this sounds like a stupid choice.
There are many reasons that it wasn’t. However, I really miss three things about that house.
- My driveway
- My grill
- My tiny backyard
Well, I knew I’d miss 1 and 2 but was quite surprised to find myself missing number 3. All I ever did out there in that “yard” was curse the weeds that mocked my every attempt to carve out an even remotely hospitable outdoor space. The weeds owned that yard. They owned me.
When bamboo finally showed up out of the blue one day I threw up my hands. Bamboo in Brooklyn? That’s it. You win, weeds. I was a broken woman.
But now, time has softened the edges of those memories, and I’m totally craving “a bit of earth” to use a phrase from my favorite musical, The Secret Garden.
In fact, I’m craving it so hard I’ve started fantasizing about…and I never thought I’d say this…leaving the city.
It’s almost painful to admit. I thought I was Brooklyn Forever. But maybe not. Maybe life holds a new adventure for me. One I never could’ve seen coming. One where I suddenly get all Under The Tuscan Sun. But, in America.
One where I can magically grow all the ingredients I need to make a rich, silky tomato sauce.
Of course, I’d have to have a recipe for a sauce first. Which presents a bit of a problem.
I have a “quick sauce” recipe that includes canned whole peeled tomatoes (always from the San Marzano region of Italy,) fresh garlic and fresh basil.
In other words, it’s almost identical to Mezzetta’s Whole Garlic and Sweet Basil Marinara Sauce.
So, until I get a tried-and-true-authentic-simmer-on-the-stove-ALL-day sauce recipe, I will be relying on Mezzetta for all my marinara needs. There’s literally nothing in their jarred sauce that I wouldn’t (or don’t) put in my “homemade” version.
So why not make things as easy as possible?
Cod en Papillote with zoodles and Mezzetta Marinara recipe.
Season the cod, wrap them in parchment paper (great how-to videos on YouTube if you haven’t done it before) and bake them at 450° for ten minutes. While, at the same time, I’m heating up a jar of Mezzetta Marinara on the stovetop with some capers and green olives thrown in to add a little briny flavor to complement the fish.
And possibly planning a major renovation. On a farmhouse. In the country.
I brought this cod to What’s Cookin’ Wednesday at Buns in My Oven.
Looking for more seafood recipes? Try my
- 2 medium zucchini spiralized
- 1 jar Mezzeta Whole Garlic and Sweet Basil Marinara Sauce
- 1/3 cup Castelvetrano olives halved
- 1/4 cup capers
- 4 cod filets
- 4 tablespoons thinly sliced leek
- 2 teaspoons white wine
- 4 lemon slices
- 4 pieces parchment paper approximately 16" wide, cut into a heart shape
- Fresh basil to garnish optional
Preheat oven to 450°.
Divide raw zoodles between 4 shallow bowls.
Add sauce to a medium saucepan with olives and capers.
Warm over medium-low heat.
Pat cod filets dry with paper towel.
Place on parchment paper.
Season with salt and pepper.
Top with 1 Tablespoon leeks, 1/2 teaspoon white wine and one lemon slice each.
Envelope in parchment paper.
Bake 10 minutes.
Spoon marinara sauce over zoodles.
Top with cod filet.