Ingredients

• 2 cups julienned peeled sweet potato
• 1 pound cod, cut into 4 pieces
• 2 teaspoons matcha powder
• 4 tablespoons unsalted butter
• 8 sprigs fresh thyme
• 4 slices fresh lemon
• 1 teaspoon kosher salt

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Instructions

1. Preheat oven to 425 degrees F. Take 4 sheets of parchment paper, each about 12 by 16 inches, in half and then unfold to make a crease. Place a pile of sweet potato strips on one side of each piece of parchment and top each with a piece of cod. Sprinkle each piece of fish with 1 teaspoon of matcha, then top each with 1 tablespoon butter, 2 sprigs thyme and a slice of lemon; season with salt.
2. Fold over parchment paper to enclose filling and crimp edges to seal and form a crescent-shaped packet. Transfer to a baking sheet and bake for 20 minutes. Remove packets from oven and allow to rest for 5 to 10 minutes before opening.