What I had:
- 2 lbs of wild cod
- 1 medium beet, roasted at 400 for 1 hr
- 3 small parsnips, roasted at 400 for 30 minutes
- Fennel fronds
- 1 lemon cut into round slices
What I did:
- Left oven at 400 degrees after roasting the veggies
- Placed cod in the middle of a large sheet of aluminum wrap, enough to cover them over
- Placed fennel fronds on top
- Placed the sliced beets and parsnips around the fish
- Ground fresh salt and garlic onto everything
- Placed lemon rounds over the fish
- Closed the foil, pinching all sides to create an airtight pouch
- Baked for 30 minutes
- Ate it all before we could get a photo of the finished product
