Cedar Wrapped Baked Swiss Chard Cod

I needed an easy to make yet tasty alternative to my smoked pork spareribs at our 4th of July cookout, and for reasons unknown, the idea of cedar-wrapped cod came to mind. The cedar wrapping helps retain moisture, adds flavor, and makes for an awesome presentation. Wrapped also in chard fresh from my garden, the results were yummy and eye-catching.

Ingredients:

• 3 cod filets, divided in half
• 2 tbsp olive oil
• Lemon juice, for drizzling
• 6 sprigs fresh dill
• Pepper, to taste
• 3 large swiss chard leaves

Gear:

• Cedar wraps
• Cooking Twine
• Baking Dish

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About 30 minutes prior to baking, soak cedar wraps in lukewarm water. Drain water and wraps are ready to use. Preheat oven to 400 degrees Fahrenheit.

When the wraps are done soaking, clean and pat the cod filets dry. Place half a chard leaf on a cedar wrap, add fish on top. Drizzle olive oil and lemon juice onto the top of the filet and rub in. Pepper to taste, then add a sprig of dill and tie the cedar wrap closed.

Place the wrapped cod filets in a shallow baking dish and bake at 400 degrees Fahrenheit for about 20 minutes until fish is white and flaky. Serve in cedar wraps and enjoy!