Cod en Papillote Recipe

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.

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Author Heather

Equipment

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

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

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.
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.
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).
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.
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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