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1
Preheat oven to 425 degrees or prepare a grill.
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2
Check cod and remove any remaining bones.
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3
Fold parchment sheets in half.
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4
Cut out half-heart shape so that when the sheet is opened there will be a full heart shape, at least 16 inches wide at its widest point.
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5
Over medium heat, cook onion in 1 tablespoon of butter and the olive oil, until golden brown, 12 to 15 minutes.
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6
Stir regularly.
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7
Add salt and pepper.
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8
When onion is cooked, stir in honey and Madeira.
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9
Cook for 1 to 2 minutes.
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10
Remove from heat.
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11
Starting with a fully opened heart shape, place 1 cup of salad greens on one side of the parchment, near the center fold line.
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12
On top of the greens add 1 cod fillet, 1 teaspoon butter, one quarter of the cooked onion mixture, one quarter of the lemon juice and 1/4 teaspoon salt and a pinch of pepper.
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13
Then place one clam alongside the fillet.
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14
(During cooking the clam will open.
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15
Its juices become part of the sauce, helping to steam the fish.)
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16
Garnish with a sprig of fresh thyme.
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17
Repeat to assemble the remaining three papillotes.
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18
Fold the other side of the parchment paper over the ingredients.
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19
And, starting at the fold at the top of the heart, fold the two edges over several times to seal the papillote.
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20
(This seam should be on top of the papillote.)
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21
Continue this around the entire papillote until you reach the fold at the bottom of the heart.
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22
Tuck the very end underneath the papillote to form a tight seal.
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23
If grilling, assemble ingredients in center of a double layer of foil.
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24
Fold widthwise, crimping edges lightly, then roll and crimp lengthwise.
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25
Bake for 12 to 15 minutes, or grill 10 minutes.
