Cod En Papillote

This tender and flaky cod is cooked in parchment paper with lemon, tomatoes and dill and baked to perfection.

The fish steams inside the parchment paper pocket that traps the moisture and cooks the fish in a gentle way.

Recipe highlights

This recipe is like a blank canvas for your cod fillets. You can add vegetables, lemon slices and herbs to customize the flavor.

This cod en papillote cooks quickly, clean up is a easy and there is lots of room for customization when it comes to the herbs and vegetables.

I made a simple cod in papillote using cherry tomatoes, lemon slices, salt and pepper.

Ingredients

• Cod: In this recipe I used wild-caught lingcod but any white fish can work in this recipe. Cod and Halibut are my top choices.
• Cherry tomatoes: I picked tomatoes but you can add zucchini, olives, peppers or any vegetable you have on hand.
• Lemon: Lemon slices flavor the fish and add moisture to the cooking packets to keep the fish tender.
• Dill: I love the lemon-dill duo flavor combination but any tender herb such as thyme, chives et. would work.

Step by step instructions

Season the fish with salt and pepper.

Place the fish on the parchment paper. Add the lemon slices, dill and tomatoes.

Fold the parchment paper pleating the edges together to seal.

Place the paper packets in a baking sheet and bake for 15-20 minutes.

Serving suggestions

This dish is light and fresh and it is perfect served alongside some fluffy white rice.

If you use a variety of vegetables when cooking the fish, this could be a stand alone dinner.

A side of my lemon garlic asparagus will go really well this cod.

Storage and reheating

Store leftover fish in an airtight container for up to 2 days.

Reheat gently in the oven or air fryer at 200F for 6-8 minutes until the fish heat through.