Cod pockets with root vegetables

Servings: 4 to 6
Preparation: 15 minutes
Cooking: 10 to 15 minutes


2 parsnips, peeled and coarsely julienned
6 coloured carrots, unpeeled and coarsely julienned (or used small coloured carrots and keep them whole)
2 yellow beets, peeled and coarsely julienned
15 mL (1 Tbsp) fresh ginger, grated
15 mL (1 Tbsp) honey
15 mL (1 Tbsp) tamari sauce
60 mL (4 Tbsp) Maison Orphée Organic Extra Virgin Olive oil
600 g ( 1 1/3 lb) fresh cod fillet cut in 4 pieces
Sea salt and pink peppercorns
4 large sheets of foil or parchment paper


1. Preheat oven to 400ºF.

2. Combine parsnips, carrots, beets, ginger, honey, tamari sauce, and half olive oil (2 Tbsp) in a bowl.

3. Dive vegetables in four and place on the lower third of the 4 foil or parchment paper pieces. Top with cod and drizzle with remaining olive oil. Season to taste with sea salt and pink peppercorns. Working one at a time, gather the ends of paper pieces to form a sealed pocket.

4. Place pockets on a baking sheet and cook for 10 to 12 minutes according to fish thickness.

*Note: this recipe could as well be prepared on a barbecue. Preheat at high intensity and place pockets on the grill for 10 to 12 minutes.