Parsley Cod en Papillote Parsley is an excellent ingredient challenge because it can be used in such a wide range of recipes across nearly every cuisine. Thanks goes to @MypinchofItaly for choosing Parsley. So I tried to focus this recipe around using parsley alone as the featured seasoning. Ingredients 1 cup of white wine 2 tbsp of malt vinegar 2 tbsp of EVOO 1 cup of chopped parsley 2 6oz Cod fillets (wild caught) 2 cloves garlic (sliced) 2 cloves garlic (minced) 1/2 cup of scallions (chopped-white ends) 1/2 cup of green peppers (chopped) 1/2 cup of yellow peppers (shoestring cut) Method Mix wine, vinegar, EVOO, minced garlic and parsley in a baking dish. Add both fish fillets and top with chopped parsley. Let marinate for 2 hours. Prepare two en papillote packets. Start by spooning 2 tbsp of marinate on the paper. Place fish on the paper. Arrange yellow and green peppers around the fish. Sprinkle on onions and garlic slices. Top with a few spoonfuls of marinate mixture. Fold and seal the packet. Cook at 375 F (190 C) for 25-30 minutes. Serve packet directly on a plate. Remember, half the fun of En Papillote is opening the packet!!! Notes For a whole meal, include salad, potatoes or rice and a nice warmed roll. A glass of good white wine is a plus.