Cod en Papillote (Fish in Parchment)

When you open the steaming parchment packet at the table, you're greeted with a burst of fragrant aroma from the lemon, garlic, and fresh herbs. It's a truly impressive presentation that requires minimal effort and, best of all, virtually no cleanup!

This recipe is naturally light, healthy, and endlessly customizable. It's perfect for a sophisticated weeknight dinner or for impressing guests without spending hours in the kitchen.

🤔 What is 'En Papillote'?

"En Papillote" (pronounced on poppy-YOTE) is a French cooking method where food is baked inside a sealed pouch made of parchment paper. The food—typically fish or chicken along with vegetables and herbs—gently steams in its own juices, locking in moisture and flavor.

It's a healthy cooking technique that results in incredibly tender and aromatic food.

🥘 Ingredients

• Cod Fillets - 12 ounces of cod, which is typically two 4 to 6-ounce fillets.
• Carrot - 1 large carrot, julienned (cut into thin, matchstick-like pieces).
• Leek - 1 stalk, julienned. It provides a mild, sweet, savory base.
• Fennel - 1 cup of finely cut fennel bulb, plus a few of the delicate fennel fronds for a lovely, subtle anise flavor.
• Thyme - 6 fresh sprigs add a classic, earthy, and aromatic herb note.
• Salt & Black Pepper - To season the fish and vegetables to your taste.
• Lemon - 1 large lemon, thinly sliced into 6 slices.
• Cooking Oil - Extra virgin olive oil (EVOO) or your preferred neutral-flavored cooking oil, divided between the packets.

🔪 How To Make Cod En Papillote

The magic of this dish is all in the assembly and the fold. This recipe uses a two-sheet method for a secure packet.

The recipe, as prepared, is for 2 servings. It is very easy to scale down to a single portion, or scale up to cook more cod fish for a crowd.

Prep & Package

Step 1: Preheat and prep. Preheat your oven to 375°F (190°C/Gas Mark 4). Lay one large sheet of parchment paper on a baking sheet.

Step 2: Build the bed of veggies. Arrange half of the julienned leek, carrots, and finely cut fennel in the center of the parchment paper.

Place 3 sprigs of thyme and a few fennel fronds on top of the vegetables.

Step 3. Add and season the fish. Place one cod fillet on top of the vegetable bed. Season generously with salt and pepper. Top the fillet with 3 thin lemon slices.

Step 4. Add oil and seal the packet to cook. Drizzle 1 teaspoon of olive oil around the cod and vegetables. Place a second sheet of parchment paper over the top, matching it up with the bottom sheet.

To seal, fold the first corner in a triangular shape toward the center. Then, make progressive smaller triangular folds, working your way around the packet in one direction (clockwise or counter-clockwise) until it is fully sealed.

Step 5. Secure the seal and repeat. Press down firmly on all the folded edges with something heavy (like the bottle of olive oil) to ensure a tight seal.

Repeat the entire process with the second half of the ingredients to create the second packet.

Cook & Serve

Step 6. Bake and serve (carefully). Place the baking sheet with the sealed packets in the preheated oven and bake for 12 minutes. Remove from the oven. You can either serve the entire packet on a plate or carefully open it first.

*Be very careful when opening! A large amount of hot steam will be released. Slit the top open first to let the steam escape safely.

Garnish with parsley or fresh dill when serving, if desired.

💭 Angela's Tips & Recipe Notes

• The seal is everything! The most important part of the "en papillote" technique is a tightly sealed packet. This traps the steam inside, which is what cooks the food. Make sure your folds are tight and overlapping.
• Don't overfill the packet. Leave some empty space inside the packet for the steam to circulate. Overfilling can lead to uneven cooking.
• Customize your veggies to your liking. Feel free to swap the asparagus for other quick-cooking vegetables like thinly sliced zucchini, bell peppers, or onions.
• The dramatic reveal. Part of the fun is the presentation! Serving the unopened packets at the table and letting guests open them themselves is a great way to impress. Just be careful of the hot steam that will be released.

🥡 Storing & Reheating

Cod en papillote is best enjoyed immediately.

Storing: If you have leftovers, you can remove the fish and veggies from the parchment and store them in an airtight container in the refrigerator for up to 2 days.

Reheating: Gently reheat in the microwave in 30-second increments or in a small, covered dish in the oven at 350°F (175°C) until just warmed through.

😋 What To Serve With Cod en Papillote

The dish is a nearly complete meal in a packet, so it doesn't need much! Simple, elegant sides that won't overpower the delicate fish are the best choice.

• Dauphinoise Potatoes: This creamy, classic French potato dish is the perfect elegant side to complement a French-inspired main course.
• Rice Pilaf: A simple and flavorful rice pilaf is a wonderful base to soak up all the delicious juices from the bottom of the packet.
• Garlic Bread: A few slices of warm, crusty garlic bread are essential for sopping up every last drop of the lemon-herb sauce.
• Green Garden Salad: A fresh salad with a light vinaigrette adds a crisp, refreshing contrast to the steamed fish and vegetables.

❓ FAQ

 

📖 Recipe Card