4 12 x 16 inch pieces of parchment paper
4 (6-8 oz.) cod filets
kosher salt
1 lemon
5 T. butter, divided (Ina used olive oil)
8 fresh sprigs of thyme or dried thyme
Preheat the oven to 400 degrees
Place pieces of parchment paper on flat surface and fold in half crosswise
Cut each piece like a large paper heart cutout
Open the fold flat and place each fillet just on the right side of the fold
Sprinkle fish with salt and drizzle with melted butter and then lemon juice
Lay 1/2 T. slice of butter on each piece
Top with a sprig of thyme (or sprinkle dried)
Fold the left side of the paper over the right side so that the edges line up
Starting at the top, make overlapping folds in the parchment around the edge and staple at the bottom
This creates a packet
Carefully transfer the packets to a sheet pan and cook for 12 to 15 minutes, depending on the size, until the fish is cooked through
Place each packet on a dinner plate, cut an X in the middle of the packet with scissors
Serve hot, allowing each person to tear open their packets
Adapted from Ina Garten
