Baked Cod en Papillote (Cod in Parchment)
Updated Jun 04, 2025, Published Aug 05, 2024
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This Cod en Papillote Recipe cooks the fish with vegetables and seasonings inside a parchment paper packet. It’s the perfect method for locking in moisture and flavor. The cod, a mild-flavored fish, absorbs all the flavors of red onions, zucchini, cherry tomatoes, and fresh herbs as it cooks.
For more easy fish recipes try this baked flounder with lemon sauce and panko cod recipe next!
Why you’ll love this family favorite!
This recipe encapsulates Italian and Mediterranean cooking—simple ingredients, easy techniques, and wholesome results. I know you’ll love this flavorful fish recipe as much as we do!
- Light & Nourishing – Steaming in parchment keeps the fish tender and flavorful—with barely any oil.
- Fresh & Vibrant – Lemon, herbs, and veggies infuse every bite with simple, clean Italian flavor.
- No Mess – Everything cooks in one parchment packet. No pans, no cleanup.
- Beautiful & Impressive – Open the packet at the table and let the fragrant steam do the talking—elegant and effortless.
Made With AmorE,
Simple Ingredients
This easy fish en papillote recipe comes together with a few basic ingredients and creates the perfect meal, just like my simple baked cod recipe.
- Fresh Cod Fillets: This lean fish has a mild, slightly sweet flavor and is the centerpiece of the dish. When cooked, it’s delicate and flaky, absorbing the flavors of the accompanying ingredients well.
- Vegetables: A combination of red onion, zucchini, and tomato add flavor, especially a bit of sweetness and depth as well as adding some moisture inside the packets. When cooked they soften nicely which contrasts well with the fish.
- Fresh Herbs: A mix of herbs like thyme, rosemary, parsley, and dill infuses the fish with fresh, aromatic flavors. Each herb contributes its unique note to create a harmonious flavor profile. Use a couple of sprigs of your favorite fresh herbs.
- Lemon Slices: Lemon adds a zesty, bright note, enhancing the other flavors with its acidity and balancing the overall taste of the dish.
- Olive Oil or Butter: Choose one or the other to add flavor but also for keeping the fish moist as it cooks. The olive oil provides a fruity base note and the butter a hint of creaminess and richness.
See the recipe card for the ingredient list and the quantities of each.
Substitutions and Variations
Here are some ideas for swaps you can make based on what’s in season or your personal preferences or different flavors you can use to prepare this parchment paper fish recipe.
- Vegetables: Use thinly sliced bell peppers, carrots, spinach, or aspragus. Make sure they are all cut thin, especially carrots or other vegetables with a longer cooking time, so they cook up tender in the same time as the fish.
- Type of Fish: You can use salmon, halibut, tilapia, or sea bass instead. Each one offers a different flavor profile. You may need to decrease or extend the cooking time depending on the fish you use.
- Mediterranean Touch: If you love the flavors of Mediterranean cod, add olives, capers, and a sprinkle of feta cheese over the fish before sealing the packets.
- Lemon Juice and Fresh Garlic: Add minced garlic along with extra lemon slices for a more pronounced flavor, similar to this garlic honey lemon chicken recipe.
- Spicy Kick: Cod works great with spicy flavors like in this blackened cod recipe. Add some slices of jalapeño or a dash of red pepper flakes for some heat. Top with green onions and instead of lemon, use lime juice and slices.
How to Make Fish en Papillote
The cooking method and preparation for fish in parchment paper is simple! It’s an ideal recipe for busy weeknights when you want a delicious meal without spending too much time in the kitchen. See the recipe card at the bottom for a printable version.
- Pat the fish fillets with a paper towel to remove any excess moisture.
- Assemble the vegetables on side of a piece of parchment.
- Place the fish on top and add the tomatoes and herbs.
- Add a pat of butter on top or drizzle with some olive oil for flavor.
- Add a few slices of lemon on top of the tomatoes and herbs.
- Start at one end, folding the sides up to make it into a little pocket.
- Place the fish in packets on a baking tray. Bake in the oven until the fish flakes.
- Cut the paper open to uncover the fish and vegetables. Enjoy!
My Pro Tip
Recipe Tips
Keep these tips in mind for the best cod en papillote.
- Choose Quality Fish: The freshness of the fish is crucial in this dish since it’s the show’s star. Look for moist, firm fillets that have a clean smell. You can use frozen if you want but be sure to thaw out in advance and pat them dry.
- Thin Vegetables: Slice the vegetables thin to ensure that they cook at the same rate as the fish. This promotes even cooking and better flavor integration.
- Seal Packets Well: Properly seal the parchment paper to trap steam effectively. This helps to cook the fish and vegetables gently and evenly.
- Do Not Overcrowd: Avoid placing too many ingredients inside one packet. Overcrowding can lead to uneven cooking and steaming. Each packet should contain just enough for one serving.
Recipe FAQs
Besides cod, salmon, halibut, tilapia, and sea bass are excellent choices. The key is to choose a fish that can hold up to the steaming process and with a mild flavor that will absorb the flavors of the added ingredients.
You can prepare the packets 3-4 hours ahead and refrigerate them. Just make sure to let them sit at room temperature for about 10 minutes before baking to ensure even cooking.
Both will work to hold all the ingredients and seal in the moisture, but I really prefer using parchment paper as the fish is less likely to stick to the paper.
Absolutely! An air fryer is like a mini oven so you can definitely use it if you want. Just be sure to only add them in a single layer and that there’s plenty of space between the packets. For smaller, air fryers, you may need to cook the fish in parchment in batches. Cook at 375° F for 10-12 minutes, or until the fish flakes easily.
It may seem difficult at first but it’s actually really easy. First, fold the paper in half and lay it flat on your work surface. Place the ingredients close to the folded line evenly between the top and bottom edges of the paper. Fold the other half of the parchment over the fish. Starting at one end, make small overlapping folds along the open edge, crimping tightly to seal it shut. It should look like a little half-moon packet. The goal is to trap steam inside so you want to avoid any gaps that lets it escape.
How To Store and Reheat
- Store: Place the leftovers in an airtight container and store in the refrigerator for up to 2 days.
- Reheat: Place the contents in an oven-safe dish and cover with foil. Warm in a preheated oven at 350°F (175°C) until heated through, about 10-15 minutes. This helps retain moisture and prevents the fish from drying out.
Serving Suggestions
Not sure what to serve with cod en papillote? We love this dish paired with a rice or potato side dish, like Parmesan rice or Hasselback sweet potatoes.
Craving more vegetables, these roasted rainbow carrots or Brussels sprouts with bacon are always a hit. Don’t forget some crusty bread and baked cinnamon apples for dessert.
More Baked Fish Recipes
Looking for other recipes like this? Try these:
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Easy Cod en Papillote with Vegetables
Equipment
Ingredients
- 4 cod fillets, about 6 ounces each
- 1 small red onion, thinly sliced
- 1 large zucchini, thinly sliced
- 1 ½ cups cherry tomatoes, halved
- fresh herbs, such as thyme, parsley, and dill a couple of sprigs per cod
- 1 lemon, thinly sliced
- 4 teaspoons olive oil
- 4 small dabs butter
- salt and freshly ground black pepper, to taste
- fresh basil leaves, for garnish
Instructions
- Preheat your oven to 425°F (220°C), ensuring it reaches the right temperature for cooking. Set out a rimmed baking sheet.
- Prepare Parchment Paper: Cut four large pieces of parchment paper about 12×16-inch, enough to wrap each fillet generously.
- Fold the sheet of parchment paper in half and make a crease, then open it. Add several slices of zucchini and onion in the center of one half, then top with a piece of cod. Season with salt and pepper.
- Scatter the cherry tomatoes and fresh herbs over the top of the fish. Drizzle each with a teaspoon of olive oil and place a dab of butter on top. Place a couple of lemon slices on each fillet.
- Fold the parchment paper over the fish and vegetables, twisting the edges to seal them well. This will keep the steam inside while baking, allowing the fish and vegetables to steam beautifully and infuse with the herbs and lemon.
- Place the parchment paper packets on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and vegetables are tender.
- Carefully open the parchment packets (watch out for the steam), and transfer the contents to plates. Garnish with fresh basil leaves before serving for a fresh, aromatic finish.
Notes
- Slice the vegetables thin to ensure that they cook at the same rate as the fish. This promotes even cooking and better flavor integration.
- Properly seal the parchment paper to trap steam effectively. This helps to cook the fish and vegetables gently and evenly.
- Avoid placing too many ingredients inside one packet. Overcrowding can lead to uneven cooking and steaming. Each packet should contain just enough for one serving.
- You can use salmon, halibut, tilapia, or sea bass instead. Each one offers a different flavor profile. You may need to decrease or extend the cooking time depending on the fish you use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was so easy to put together and it was delicious! So much flavor and excellent texture of the fish and vegetables. I used tilapia instead of cod and yellow summer squash instead of zucchini. I paired the meal with roasted asparagus and focaccia (cucinabyelena’s recipe). Will definitely make again.
YUM! This sounds like a delicious meal. I’m happy you loved it.
Made this recipe for my father and it was absolutely delicious! Very flavorful!
Happy you loved it! Super easy too!
Fresh, flavorful, and easy fish recipe to make every week!