Makes 1 serving
6-ounce filet of cod
1 small leek, green tops removed and julienned
1 small carrot, skin peeled and julienned
1 small sunchoke, skin removed and julienned
2 kumquats, sliced thinly in full moons
¼ teaspoon of minced thyme
Meyer lemon olive oil to taste
Kosher salt and freshly ground black pepper to taste
Preheat the oven to 450 degrees.
Place the cod fillet on a plate and season both sides and set aside.
In a medium-sized mixing bowl, place the julienned veggies and minced thyme. Season, dress and mix well.
In a large sheet of parchment, place the julienned veggies, sliced kumquats, and the cod filet favoring one side of the parchment.
Add additional minced thyme and Meyer lemon olive oil over the cod.
Fold the parchment in half and crimp the edges to create a tight seal.
Place the sealed parchment on a heavy grade sheet pan.
Cook for 15 minutes.
Remove the sheet pan from the oven.
Place the parchment on a serving platter, using a chef’s knife, create an opening.
Serve at once.