This recipe is another collaboration between me and my dad! A while back, I got to share his recipe for New England Fish Chowder, and you all LOVED IT. We’ve been planning yet another delicious (and easy!) fish recipe for some time now. Here it is – Cod en Papillote! So why should you consider cooking fish in parchment paper? There are three main reasons: In this post, I’ll explain how to make fish en papillote, along with two methods for wrapping the parchment paper packets. There’s a trick to getting a nice tight seal, keeping the steam inside and cooking everything perfectly.
Ingredients for Fish en Papillote
Cod – or another fish of preference, or even shrimp! Just be sure to keep an eye on cooking times since some fish, depending on thickness and other factors, may take longer or shorter to cook. Zucchini and/or Summer Squash – or other quick-cooking veggies of choice, like broccoli or tomatoes (stay away from carrots, potatoes, and other veggies that take longer to cook). Corn – I used frozen, but fresh off the cob works too. Peas also work. Omit if you prefer. Sun-dried Tomatoes – I recommend the dry version, rather than the ones packed in oil for this recipe, since they will absorb some of the liquid released from the fish and veggies while it cooks. But oil-packed works too (or fresh cherry tomatoes, though they will release a bit more liquid). Green onions – another onion (quartered and thinly sliced) will also work, with a stronger onion taste. Lemon – the whole thing: you’ll use the zest, and also slice the lemon to use as well. A lime will also work for a different flavor. Butter – or olive oil, or ghee, for a dairy-free version. Herbs – I used chives and thyme, but you can use whatever you want. Garlic Capers – or some chopped up olives, or omit if you don’t like either.
How to make Cod en Papillote
To make this recipe for cod en papillote, you’ll just layer all the veggies, then the fish (seasoned with salt and pepper) on a sheet of parchment paper. Sprinkle with capers and drizzle with a mixture of melted butter, herbs, lemon zest, and garlic. Place lemon slices on top and close up the parchment paper (more on this below). Place on a baking sheet, bake at 400 degrees for 15-20 minutes. Then place the packet on a plate, open it up, and enjoy!
How to make parchment paper packets for Fish en Papillote
My dad and I experimented with two different ways to make the parchment packets for fish en papillote. He preferred one way, and I preferred the other, so we’re sharing both! For both methods, you’ll need a rectangle of parchment paper approximately 12″ x 16″, give or take. I LOVE these heavy duty, pre-cut parchment sheets that nestle perfectly into a standard half baker’s sheet pan. Check out the video in the recipe card below for a video on how to do both of these methods!
Parchment Wrapping Method #1
Here’s the first way to wrap fish in parchment paper, my dad’s way. The pros: it’s beautiful, and poufs up beautifully whilst it bakes and allows a lot of room for steam. When you cut into it, it’s gorgeously presented. The cons: it’s a bit more complex to assemble, and you can only fit two per standard baking sheet. First, fold the parchment paper in half. Brush butter (or oil, or egg wash) along the edge of the parchment on both sides (this will help seal the packet, and is pretty essential for this method so no steam escapes). Assemble all your ingredients and fish on the bottom half, then fold the top over. Starting in one corner where the fold is, fold down a triangle. Then keep folding along the edge, starting about halfway through the previous fold, until you reach the end. Tuck the bottom under and place on a baking sheet, and bake!
Parchment Wrapping Method #2
Here’s my preferred way to wrap fish in parchment paper. The pros: it’s simple and easy to do, you don’t need any butter or anything to help make a seal (though it does help if you want to do it), and it’s more compact, so you can fit all four on one baking sheet. The cons: it’s not as pretty, and not using anything to help make a tight seal may mean that some steam escapes. If you like, you can brush butter (or oil, or egg wash) along the edge of the parchment on both sides, which will help create a better seal but isn’t 100% necessary for this method. Assemble all of the ingredients and fish in the center, then bring the top and bottom edges to meet. Make a crease about one inch big and fold down, creasing as you go, until you are pretty close to the ingredients. Then tuck the ends under and place on a baking sheet and bake. Whichever method you choose, rest assured: cooking fish in parchment paper is pretty foolproof. Even if some steam escapes, or the parchment packets look a little messy, I guarantee you’ll end up with a delicious result and a wonderful texture with this fish cooking technique!
What to serve with fish en papillote:
The great thing about this recipe for cod in parchment paper is that it’s a complete meal! Veggies, corn, and fish all provide a hearty, well-balanced meal. HOWEVER, it also creates the most DELICIOUS sauce as it cooks. So we served ours with bread to mop up the sauce. It would be great with rice, pita bread, or something else to help absorb the sauce.
Other easy fish recipes
Dad’s New England Fish Chowder Fish Stew Blackened Tilapia with Avocado Cucumber Salsa Seared Tuna Steaks Pan-Fried Sea Bass with Lemon Garlic Herb Sauce
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