French
Cod en Papillote with Lemon and Herbs
Tender cod steamed in parchment packets with zucchini, fennel, cherry tomatoes, lemon, white wine and fresh thyme.
- Almost no cleanup
- Light and naturally moist
- Impressive tableside reveal
En papillote simply means cooked in paper, and it is one of the gentlest, cleanest ways to cook fish. Each parchment packet traps the steam from wine, lemon and vegetables, so the cod poaches in its own fragrant juices and stays incredibly moist. Everything cooks together in 15 minutes with almost no cleanup. We love bringing the packets to the table and letting everyone tear theirs open for that first burst of herby steam.
Instructions
Heat the oven to 400 degrees F. Cut four 15-inch squares of parchment paper and fold each in half to crease, then open flat.
Toss the zucchini, fennel, tomatoes and garlic with 1 1/2 tablespoons of the olive oil, 1/2 teaspoon salt and a few grinds of pepper.
Divide the vegetables among the parchment squares, piling them just to one side of the crease.
Pat the cod dry, season both sides with salt and pepper and set one fillet on each pile of vegetables.
Top each fillet with 2 lemon slices and a thyme sprig, then drizzle with the remaining olive oil and 1 tablespoon of wine per packet.
Fold the parchment over the fish. Starting at one corner, make small overlapping pleats along the open edges, pressing firmly, to seal each packet into a half-moon shape; twist the final end tightly.
Place the packets on a large rimmed baking sheet in a single layer.
Bake until the packets are puffed and the fish is opaque and flakes easily, 12 to 15 minutes; an instant-read thermometer poked through the paper should read 145 degrees F.
Let the packets rest 2 minutes, then transfer to plates.
Carefully cut or tear the packets open at the table, watching for hot steam, and sprinkle with the fresh dill or parsley.
Test kitchen tips
- Keep vegetables thinly sliced so they cook in the same time as the fish; thick pieces will still be crunchy when the cod is done.
- Assemble the packets up to 4 hours ahead and refrigerate them on the baking sheet, adding 2 to 3 minutes to the bake time.
- Halibut, haddock, salmon or tilapia work well, and heavy-duty foil can stand in for parchment if needed.
Nutrition per serving
- Calories
- 250
- Protein
- 31g
- Carbs
- 8g
- Fat
- 11g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 420mg
Nutrition values are estimates calculated per serving. See our disclaimer.
