Cod Pockets or Cod en Papillote is an easy fish recipe made entirely inside of a parchment paper purse. Load it up with your favorite veggies and spices and this recipe won’t disappoint.

Did you know that I have over 300 cookbooks?  My sweet husband remodeled a room in our house a couple of years ago and turned it into my office.  There was this weird little closet and a window that looked out into the attic – room with a view?  Not from that window.  Anyway, he ripped all of that out and made me a wonderful bookcase to house my hoarding problem collection of cookbooks.

I was asked by Cooks & Books & Recipes if I’d like to review the latest cookbook from the Pike Place Fish Market guys and seeing as I need to fill up this bookcase, I said yes.  301 cookbooks.  Check.  I was able to choose any recipe my heart desired and after looking through the book several times, I finally landed on this super easy recipe for “Cod Pockets”.  The recipe is loose in that you can tailor it however you see fit with regards to the veggies involved.  That’s right up my alley as I always shy away from the usual suspects – zucchini and squash.  I loaded it up with sweet peppers and fresh basil and a nice big chunk of cod and in a snap we were eating this low cal, super delicious, wished I had a hunk of bread to mop up the juice fish dish.

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Cod Pockets Recipe

Heather

A quick and delicious recipe for cod pockets or Cod en Papillote with tons of colorful veggies.

YIELD: 2 Servings

5 from 6 reviews

PREP TIME:20 minutes mins

COOK TIME:20 minutes mins

TOTAL TIME:40 minutes mins

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Ingredients

  

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• 2 cod fillets, about 1 pound ling cod (halibut, snapper, true cod or other white fish can be substituted, though sole may be too delicate)

Choose from the following list of vegetables or substitute your own selections. In all you will want to 2-3 cups of sliced prepared vegetables:

• baby spinach
• sliced leeks, white part only
• bell peppers, yellow and/or orange peppers, sliced
• mushrooms, chanterelle, shitake or crimini mushrooms, cleaned and sliced
• zucchini, thinly sliced
• corn, fresh or frozen
• fennel bulb, sliced thin, reserve greens for garnish
• extra virgin olive oil, or sesame oil for an Asian preparation
• kosher salt
• black pepper

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Instructions

 

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• Preheat oven to 400°F
• Cut two large pieces of parchment paper from the roll or use foil. The pieces should be at least 16-18’ long.
• Fold each piece in half lengthwise to mark the center. Unfold and lay flat on a clean workspace. Have ready a rimmed cookie sheet.
• Lay down greens such as spinach on the bottom, covering one half of the parchment with a 1” border. Drizzle lightly with olive oil and sprinkle with salt.
• Lay a filet of fish on top of the spinach.
• Start to layer the vegetables, preferably finishing with the colorful vegetable such as red pepper slices. Between layers, drizzle with a little olive oil and sprinkle with olive oil, salt, and pepper.
• 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.
• Bake the packets for 15-20 minutes, or just until vegetables are done and the fish is opaque.
• Before removing from the oven, have ready warmed shallow bowls. Carefully open the packets, being cautious of rising steam. Gently slide the contents off of the parchment into the bowl, including all juices. Sprinkle with fresh ground pepper and chopped Italian parsley or other chopped fresh herbs before serving.

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Notes

Variation: you may use one filet of fish and cook the entire pound in one packet. Increase cooking time to 30 min. total. You may also serve the fish directly from the packet at the table. To do so, open with scissors or cut open with a knife being careful of the escaping steam.

Nutrition

Calories: 738kcal | Protein: 160g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 387mg | Sodium: 486mg | Potassium: 3717mg | Vitamin A: 360IU | Vitamin C: 9mg | Calcium: 144mg | Iron: 3mg

*Nutritional information is not guaranteed to be accurate.

course of this recipeCourse: Dinner

cuisine typeCuisine All Cuisines, American, French

keywords used in this recipeKeyword: dinner, Fish Recipes, seafood recipes

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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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