+ CORN ON THE COD

Good Morning, how about a fish recipe to go with your coffee today :) 

I posted one of my favorite recipes last night ( "corn on the cod" ) on instagram (follow at @deliciouslyorg ) and a few people asked for the recipe. It is one of my go-to recipes that I adapted from a Real Simple recipe years back while living in beantown.  I love it because it's inexpensive, it's easy, and there is essentially not much clean up!

How pretty are the bright colors before it goes into the oven?  

all cooked up!

Here is what you need for 2 servings: 

2 cod fillets
12 cherry tomatoes (I love doing the organic heirloom)
2 corn ears
fresh thyme 
olive oil
salt 
pepper
parchment paper

Directions: 

Preheat oven to 375.  Cut your corn (or do it over the parchment later) and cherry tomatoes and set aside.  Coat both sides of your cod slightly with olive oil and salt & pepper both sides.  Fold parchment paper in half and place the corn down first, then the cod, then your cherry tomatoes, then a few thyme leaves depending on your preference.  Fold back over the parchment paper and pinch all sides so that the items are tightly sealed.  Bake for 15 minutes and then serve immediately by cutting a small slit on the top of the parchment paper. 

Enjoy!



*all i-phone photos