Cod Pockets Recipe

a close up of cod pockets cooked en papillote

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

Prep Time 20

Cook Time 20

Total Time 40

Servings Servings

Author Heather

Ingredients

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

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.

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.

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