Lay out one 10 x 12” piece of parchment paper. Season the cod generously with salt and pepper.
Place the fish in the lower third section of parchment paper.
Top each with capers, cherry tomatoes, kalamata olives, garlic, and grated lemon zest, and drizzle the olive oil and white wine.
Fold the top half of the paper over the fish to make a rectangular shape.
Roll up the parchment paper at both sides so liquid can’t escape.
In a bowl, add the mushrooms, snow peas, diced shallots, olive oil, salt and ground black pepper. Mix all the ingredients thoroughly and place the mushrooms and snow peas on the 5 x 6” parchment paper. Put the butter on the mushrooms.
Place the fish on the cooking pan, and then place the pan at the roast level in the oven. Close the door.
Select ROAST and set the temperature to 450° for 15 minutes. Press START.
When the oven displays TURN FOOD, open the door, remove the cooking pan and carefully place the mushrooms and snow peas on the pan. Insert pan back in the oven and close the door to continue cooking.
When the oven ends, leave the cooking pan in for a couple of minutes before removing it.
Divide and transfer the fish on two serving plates and garnish with chopped basil, then place the mushrooms and snow peas for each plate.