Cod en papillote is one of the easiest ways I know to get a restaurant-worthy fish dinner on the table with almost zero cleanup. Tender cod fillets are layered over baby spinach, topped with thinly sliced vegetables like leeks, sweet bell peppers, and mushrooms, then sealed in a parchment paper packet and baked until everything steams together in its own juices. You open the packet at the table, the steam rolls out, and dinner is done in about 40 minutes.

If you love fish for dinner as much as I do, you’ll want to try my Grilled Cod Tacos for a summer night or my Quick Tempura Fish when you’re craving something crispy. For more weeknight seafood, my Sweet & Spicy Tilapia, Baked Salmon in Parmesan Cream, and Spice Rubbed Grilled Salmon are all reader favorites.

Why You’ll Love this Cod en Papillote (cod in paper)

This is the kind of fish dinner that tastes like you put in far more effort than you did. The cod gently steams with a little olive oil, salt, and pepper while the vegetables underneath release their juices, so every bite is moist, tender, and bright. Leeks add a mild sweetness, the bell peppers bring color and crunch, and the spinach wilts into a silky bed that soaks up all those flavorful juices. It’s light and naturally healthy without tasting like diet food.

It’s also one of the most flexible recipes in my rotation. Use whatever vegetables you have in the crisper drawer, from mushrooms and zucchini to corn and fennel, and dinner for two is ready in about 40 minutes with only 20 minutes of hands-on prep. Everything cooks in its own parchment packet on a single sheet pan, so cleanup is close to nothing. And opening a steaming packet at the table makes an ordinary weeknight feel like date night.

Equipment Needed

• Parchment paper (or heavy-duty aluminum foil)
• Rimmed baking sheet
• Sharp chef’s knife or mandoline for thin, even vegetable slices
• Instant-read thermometer
• Kitchen shears for opening packets at the table
• Shallow serving bowls to catch all the juices

Ingredients for Fish en Papillote

• White fish – I used cod for this recipe, but halibut or other white fish work also
• Bell pepper – use a blend of colorful peppers
• Onion – sweet yellow, red, shallots, or white onions – use whatever you have on hand
• Mushrooms – any variety, cleaned and sliced
• Fresh herbs – such as basil leaves, thyme, parsley, or chopped rosemary
• Olive oil – just a splash so the seasonings stick to the ingredients
• Kosher salt & black pepper – to your taste

Recipe Variations & Substitutions

• Pesto finish: Spoon a little of my 5-Minute Pistachio Pesto over the fish right after opening the packets.
• Mediterranean style: Add halved cherry tomatoes, sliced olives, capers, and a few lemon slices on top of the fish before sealing.
• White wine splash: Add a tablespoon of dry white wine to each packet before sealing for extra aromatic steam.
• Swap the fish: Salmon fillets work well, though thicker cuts may need a few extra minutes in the oven.
• Lemon herb butter: Place a small pat of butter mixed with lemon zest and chopped fresh herbs on top of the fish in place of some of the olive oil.

How to Store, Freeze, and Reheat

• Best enjoyed fresh: Cod en papillote is at its best straight from the oven, when the fish is moist and the vegetables are just tender.
• Refrigerate: Store leftovers with their juices in an airtight container in the refrigerator for up to 2 days.
• Reheat gently: Warm leftovers in a covered dish at 300°F for 10 to 12 minutes, just until heated through. High heat or the microwave can dry out the fish.
• Freezing: Freezing cooked cod is not recommended because the texture turns watery. Instead, keep raw cod fillets in the freezer and thaw them overnight in the refrigerator before assembling the packets.
• Repurpose leftovers: Flake leftover cod and vegetables over a green salad or warm rice for an easy lunch.

What to Serve with Cod en Papillote

• Lemon Angel Hair Pasta to soak up the juices from the packet
• Garlic Parmesan Roasted Broccoli for an easy roasted side
• Kale Chopped Salad for a fresh, crunchy contrast
• Summer Corn Salad when corn is in season
• A crusty loaf from my Ultimate Guide to Homemade Bread for mopping up every last drop

Frequently Asked Questions

More Fish Recipes You’ll Love

• Baked Salmon in Parmesan Cream
• Grilled Cod Tacos
• Sweet & Spicy Tilapia
• Surf & Turf Sliders
• Salmon with Burst Tomatoes
• Clam Cakes

Cod en Papillote Recipe

Heather

Cod en papillote made easy: flaky cod and colorful vegetables steamed in a parchment packet. A healthy weeknight fish dinner with one pan and no fuss.

YIELD: 2 Servings

5 from 6 reviews

PREP TIME:10 minutes mins

COOK TIME:20 minutes mins

TOTAL TIME:30 minutes mins

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Recommended Tools

• Parchment Paper - or heavy-duty aluminum foil
• Rimmed baking sheet
• Sharp chef's knife - or mandoline for thin, even vegetable slices
• Instant-read thermometer
• Kitchen Shears - for opening packets at the table
• Shallow serving bowls - to catch all the juices

Ingredients

  

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• 1 lb cod fillets, cut into 2 pieces
• 1 cup baby spinach, divided
• 1 cup bell peppers, sliced, divided
• ¼ cup sliced yellow onion
• ½ cup mushrooms, cleaned and sliced, divided
• 2 tbsp extra virgin olive oil, divided
• 2 tsp kosher salt, divided
• 2 tsp black pepper, divided
• 1 pinch crushed red pepper flakes, optional
• 2 tbsp fresh basil leaves, or chopped Italian parsley

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Instructions

 

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1. Preheat oven to 400°F
2. Cut two large pieces of parchment paper from the roll or use foil. The pieces should be at least 16-18’ long.
3. Fold each piece in half lengthwise to mark the center. Unfold and lay flat on a clean workspace. Have ready a rimmed cookie sheet.
4. Place vegetables (baby spinach, bell peppers, onion rings, and mushrooms) on the bottom, covering one half of the parchment with a 1” border. Drizzle lightly with olive oil and sprinkle with kosher salt and black pepper.
5. Lay a filet of fish on top of the vegetables. Drizzle with olive oil and season with kosher salt, black pepper, and crushed red pepper flakes (if using).
6. Begin sealing the parchment by starting in one corner and folding a sealed edge all along the parchment until you’re left with a small hole. Blow gently in to inflate the package a little, then finish twisting the corner to seal the packet. Repeat with remaining parchment, fish, and vegetables.
7. Bake the packets for 15-20 minutes, or just until vegetables are done and the fish is opaque.
8. Carefully open the packets, being cautious of rising steam. Gently slide the contents off of the parchment onto a shallow bowl, including all juices. Sprinkle with chopped fresh basil or Italian parsley before serving.

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Hi! I’m Heather

I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.

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