I skipped more traditional Easter dinner recipes this year and made Saffron Lemon Garlic Cod en Papillote. My dinner guests were pleased with my choice. Dinner was served with light french rolls, spinach & feta salad, and a good bottle of New Zealand Sauvignon Blanc. Dinner scored a big A+. Serves: (3) Prep Time: (1 hour) Cook Time: (25 min) Ingredients Marinate 1/8 tsp saffron 1 tbsp of malt vinegar 2 tbsp of EVOO 2 tbsp of lemon juice 1/2 cup of white wine Packet 1 lbs of fresh cod 3 tbsp of EVOO 3 tbsp of lemon juice 3 medium potatoes (sliced) 1 cup of cauliflower 1 cup of snap peas 3 tsp of malt vinegar 3 tbsp of minced garlic Method Place fish in bath of white wine, 2 tbsp of EVOO, 2 tbsp of lemon juice, 1 tbsp of malt vinegar. lightly sprinkle saffron on fish. marinate for at least two hours Cut fish into 3 equal parts. Position 6-8 slices of potatoes on parchment paper. Top potatoes with some malt vinegar. Place one piece of fish on top of potatoes. Arrange 8 or so snap peas on top of potatoes and fish. Complete packet with cauliflower flowerettes. Add some minced garlic for flavor. Lightly coat all ingredients with EVOO and lemon juice. Top with 2 slices of lemon. Fold parchment paper into a packet. Fold foil to form a tight seal. Bake at 350 for 25 minutes. Remove from oven. Serve on plate.