2 6 oz pieces of fresh cod or other thin white fish
12 stalks thin asparagus, woody stems removed
4 stalks green onion, halved vertically
4 lemon slices
4-6 sprigs fresh dill
2 Tbsp BBF Refined Almond Oil
1/2 Tbsp garlic, minced
1. Preheat the oven to 425° F.
2. Combine the garlic and almond oil in a large bowl. Add the cod and toss until evenly coated.
3. Cut the parchment paper into two 16” long strips and fold in half lengthwise. Open the parchment paper and place half of the asparagus and green onion at the center of one of the sides. Place the cod filet and then top with lemon slices and dill sprigs. Crumple sides up to seal (should look like an empanada). Repeat with the second parchment papers.
4. Place pockets on a baking sheet and bake for 8 -10 minutes. Carefully cut open (will be steamy) and serve.