Have you ever found a sauce you absolutely love and want to try to adapt or recreate so you can use it one anything and everything?  That is my inspiration for this Thai version of baked cod.  I have tried baking cod in a number of ways so my son will eat it but this one really was a home run with both him and my husband.  If it seems like it will be too spicy, simply reduce the number of peppers or even try it with a milder pepper.  Happy cooking!

4 4oz. Cod fillets

Salt, to taste

White pepper, to taste

4 Thai bird chilies, split in halves, with stems still attached

1 shallot, sliced thin (divide into 4)

1” piece of ginger, peeled and finely sliced (divide into 4)

8-10 sprigs cilantro (divide into 4)

lime, cut into half (slice one half into thin rounds; divide into 4)

2 tsp fish sauce

2 tsp white wine

Preheat the oven to 400F. Tear 4 sheets of parchment paper or foil, about 12”x12”. Fold each sheet into half and set aside. When ready to create your steam pouches place one sheet on your work surface.  Season each fillet with salt and pepper on both sides.  Place one fillet on the parchment paper at the fold. Place 1/4 of the shallots around the fish. Top the cod with 1/4 of the sliced ginger, one pepper, 1/4 of the cilantro, lime slices, 1/2 tsp of fish sauce, 1/2 tsp of white wine.

To close the pouches, slowly roll the edges up around the fish as tightly to the filet as possible.  It will look like a crescent shape.  To close the pouch, simply tuck the end under the pouch making sure it does not pop up. Place the pouch on an oven-safe cookie sheet.

Repeat the process for all the fillets. Place in the oven and cook on the middle rack for about 15-20 minutes,  depending on thickness of the fish. 

Transfer the entire pouch to the serving plate. To open the hot, steaming pouches, simply cut a slit in the top of the pouch with a sharp knife or scissors.

Serve with a simple salad or steamed veggies, both are great choices.  Enjoy!