Easy Cod en Papillote with Vegetables

5 from 3 votes

Easy Cod en Papillote with Vegetables

Cod en papillote is a true delight, offering a burst of flavors enhanced by the gentle steaming within the parchment paper. It's not only a healthy choice but also impressively easy to prepare, making it perfect for a weekday dinner or a special occasion.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: French

Keyword: cod en papillote, cod in parchment, fish en papillote

Servings: servings

Author: Elena Davis

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 12x16-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