Wild Alaskan Cod and Chard Greens en Papillote

My daughter loves the children’s book series Fancy Nancy. The books revolve around this little girl who likes to use fancy vocabulary, fancy clothes and pretty much fancy everything. Her family is quite plain, possibly crunchy-granola. I imagine they live in Boulder, maybe even Santa Cruz. My daughter couldn’t be more different from Nancy. I beg, plead and bribe her to dress fancy or wear a bow in her hair. She would be happiest in pants and a ratty shirt playing in the mud. It’s like I’m living the second generation of Fancy Nancy where Nancy grows up and has a tomboy. That’s my life.

 While my daughter may not dress fancy, she does enjoy using Nancy’s big vocabulary. For example, “Mom! Your shoes are so posh” (a fancy way to butter me up) or “Mom! There has been a ccatastrophe in the playroom!” (a fancy way to say she just made a big-ass mess). 

 The name of this meal is very Fancy Nancy, “en papillote” is a fancy way to say “in parchment paper”.

I used wild-caught Alaskan Cod, you could easily use another white fish. The cod doesn’t overwhelm the chard greens and they cook together so nicely and quickly that  fancy has never been more easy. I’ve even added extra photos regarding assembling your parchment envelope for extra ease.

Wild Alaskan Cod and Chard Greens en Papillote

1.5 lbs Wild Alaskan Cod

3 Tbl. Majestic Garlic Herb flavor (or make 3 Tbl. of spice/garlic/olive oil paste)

1 large bunch of chard, stems removed, greens chopped

Preheat the oven to 400 degrees.

Take a piece of parchment paper large enough to make an envelope around fish. Spread majestic garlic herb flavor or other seasoning combined with butter or oil all over fish. Salt and pepper fish to taste. Top fish with chopped chard greens. Salt and pepper greens to taste.

Fold the long sides of the parchment paper lengthwise. Then, wrap the ends of the parchment up over the fish and fold in half.

Repeat with other side, rolling up ends to secure and place on a rimmed baking sheet.

Then, flip entire envelope over, so cod is cooking on top of the chard greens. Bake at 400 degrees for 15-20 minutes or until fish is cooked through.

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