Since so many of you have been asking about food pairings, here’s one of our favorites!
The delicate cod picks up all the flavors of the steamed veggies, and Pineapple Express’ pineapple and lime notes nicely accentuate the citrus notes throughout. Yum!
Pineapple Express & Spring Cod en papillote
Recipe a collaboration with Culinary Canvas
Ingredients (per serving):
18” roll of parchment paper
1 piece of fresh cod, preferably wild-caught
1 handful arugula & spinach mix
4 asparagus spears, tough ends trimmed
4 - 3” spears of zucchini
4-5 strips of bell pepper
3-4 cherry tomatoes, cut in half
Olive oil
Salt & pepper
Sprinkle of leeks, thinly sliced
Instructions:
Turn on the oven to 400 degrees F.
Lay out parchment paper and crease in the middle on the long edge.
Make a bed for the cod with the arugula & spinach, asparagus, zucchini, bell pepper, and cherry tomatoes, sprinkle salt and pepper and additional seasoning if you wish.
Top with cod and drizzle with olive oil, and again with salt and pepper.
Add a drizzle of Pineapple Express.
Wrap up parchment paper, incorporating each fold into the next to seal the parchment.
Place in the oven and bake for 8-10 minutes per inch of thickness of the cod.
Open the parchment with a knife and enjoy with your Pineapple Express!
This recipe would also work with any of our drier session meads, such as Pomelo Sour, Into the Woods or 1492. If you made this recipe, please let us know how it turned out on social media!