food matters / 25 Cod and Asparagus en Papillote Yield: 4 servings Ingredients Directions 1. Preheat oven to 400°. 2. Fold each sheet of parchment paper in half, then open flat. 3. Place one cod fillet just above the fold on each sheet. Season generously with salt and pepper. 4. Arrange 10 asparagus halves alongside each fillet. 5. Drizzle each sheet with 1 tablespoon olive oil and 1 tablespoon freshly squeezed lemon juice. 6. Distribute minced garlic evenly among the four sheets. 7. Place two sprigs of fresh thyme on top of each fillet. 8. Brush beaten egg white around the edges of each sheet. 9. Fold the parchment sheet over the fish and press down firmly along the edges to seal. Beginning at one corner, make small overlapping folds around the fish and asparagus to form a sealed half-moon shaped packet. 10. Place packets on a baking sheet and bake 12 to 15 minutes, until packets are puffed and fish is cooked through. Open carefully by slitting the top with a knife or scissor, allowing the steam to escape. 11. Serve with a slice of lemon, complemented by your favorite side dishes. The Froelichs opt for penne with fresh tomato sauce, crusty Italian bread and a platter of fresh seasonal fruit. Frank’s Easy Penne Marinara Ingredients 4 cod fillets (5 oz each) 20 asparagus spears, trimmed and cut in half 4 tbs olive oil 1 lemon, juiced (about 4 tbs) 2 garlic cloves, minced 8 sprigs fresh thyme Kosher salt and freshly ground black pep per to taste 1 egg white, lightly beaten 4 sheets parchment paper Directions 1. Warm olive oil and butter together in a sauce pan over medium heat until butter is melted. 2. Add minced garlic and chili paste or crushed red pepper and stir quickly for about 10 sec onds, being careful not to burn the garlic. 3. Add chopped tomatoes and stir well to combine. 4. Reduce heat and simmer 5 to 8 minutes, until tomatoes are soft and release their liquid. 5. Meanwhile, boil a pot of salted water and cook penne until al dente. Reserve a cup of the cooking water and drain. 6. Remove tomato mixture from heat. Using a handheld blender or back of a spoon, mash tomatoes to desired consistency. 7. Add drained cooked pasta directly into the tomato saucepan and combine gently over low heat. Loosen sauce with reserved pasta water if needed. 8. Stir in sliced basil and grated cheese. Season with salt and pepper to taste and serve. 2 lbs Campari or similar small ripe fresh tomatoes, chopped coarsely 2 tbs extra virgin olive oil 2 tbs unsalted butter 2–3 garlic cloves, minced 1 tsp Calabrian chili paste or crushed red pepper flakes to taste 1 lb dried penne pasta Fresh basil leaves, thinly sliced Locatelli or Parmesan cheese, freshly grated Kosher salt and freshly ground black pep per to taste Bianca Froelich coarsely chops tomatoes for the marinara. Sealing fish in parchment paper steams it from within for a moist and flavorful dish. Founded in 1978 in Hoboken, New Jersey, The Hudson School is an intellectually rigorous independent PK-12 school where students who love learning can truly be themselves. The Hudson School Difference In our close-knit community, intellectual curiosity is celebrated, authentic interests are welcomed, and every student is known and valued for who they are. To learn more, visit www.thehudsonschool.org Think Deeply. Belong Completely.
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