It all started with some cod fish, and some fresh asparagus on sale. The frozen cod package has a suggested recipe on the back: "Cod Herb de Provence". Unfortunately, I do not the "Herb de Provence", so I substitute with a mix of basil, parsley, thyme and even some chopped green onions. And I called that "herb de Friday" :) Very simple and quick recipe. But I found it very plane to not sautee the vegetables, so I put them back on a skillet after the baking to finish them up.
Cod in Herb de "Friday"
12 oz Cod Fillet, around 2-3 fillets
5-6 stocks of asparagus, sliced thin
1 tomato, diced
3-4 cloves of garlic
1 cup mushrooms
1 tsp butter
1/4 cup white wine
Herb de Friday: basil, parsley, thyme, mixed for 1/2 tsp. Throw in a green onion, finely chopped.
Heat the oven to 425 degF. Cut the parchment paper into around 18 inch long. Place each of the thawed cod fillet into the center of the parchment paper. Divide the vegetables and the herb into equal portions, and place them on the fillets and top with around 1/2 tsp of butter. Fold the parchment paper so to create an envelope, and fold over the edges to seal the pouch. Place the pouches onto a glass baking pan, splash with the white wine and bake for 15-20 minutes. Test to see if the vegetables are done and the fillets are flaky.
My vegetables were thoroughly cooked after the 20 minutes time, yet the fillet was quite done. So I took out the fillets and returned all the juice/soup and vegetables into a skillet for a quick heat. This actually add a bit of sautee taste to it than the otherwise-baked-vegetables.
A good dinner was followed by good desserts. Or more like, good party. It was my good friend's birthday that night, and a very very extremely talented girl made this cake for the party.