Fish en Papillote (Cod in Parchment)

A straight-on view of two dinner plates that are holding servings of fish en papillote with a lemon wedge off to the side.

Fish en Papillote (Cod in Parchment)

Course: Entree

Cuisine: French

Prep Time: 12

Cook Time: 8

Total Time: 20

Servings:

Calories: 264kcal

Author: Kris Longwell

Fish en Papillote is one of the simplest seafood dishes to prepare. But, the results are truly restaurant-quality. Be sure to pick up fresh-looking cod from a reliable source. You can serve this to guests in the pouch or out. Either way is impressive and so delicious.

Print Recipe

Equipment

4 15"x15" parchment paper squares
sturdy baking sheet 1 to 2, depending on the size of your pouches.

Ingredients

4 5 oz cod filets
Salt and pepper
4 tablespoon unsalted butter chilled
1 red onion thinly sliced
8 sprigs fresh thyme
4 sprigs fresh rosemary
2 cups cherry tomatoes halved
4 tablespoon extra-virgin olive oil
4 tablespoon white wine
lemon wedges for serving
Coarse sea salt and freshly ground pepper for garnish
2 tablespoon snipped chives for garnish

Instructions

Preheat oven to 450°F.
Season the cod all over with salt and pepper. Set aside.
4 5 oz cod filets, Salt and pepper
Fold each parchment paper square in half, pressing to form a crease. Use a pair of scissors to cut one side in the shape of half of a heart. Open the paper so it is a full heart shape. (see blog post or video for visual guidance).
Slice each tablespoon of butter into four slivers. Place one of the slivers on the parchment paper in the center, just right of the crease. Add a handful of sliced onions over the butter.
4 tablespoon unsalted butter, 1 red onion
Place the seasoned cod filet on top of the onions. Add two sprigs of thyme and one sprig of rosemary on top of the cod filet. Sprinkle about ½ cup of tomatoes around the cod. Top with the remaining slivers of butter. Drizzle 1 tablespoon of oil over the cod and tomatoes, and then carefully pour about 1 tablespoon of wine over the top. Sprinkle a little more salt and pepper over the tomatoes.
8 sprigs fresh thyme, 4 sprigs fresh rosemary, 2 cups cherry tomatoes, 4 tablespoon extra-virgin olive oil, 4 tablespoon white wine
To create the pouch, fold the open side of the parchment over to meet the other side. Crimp the end and then begin folding over the edges, about 1 inch of paper at a time. Continue until you reach the end of the pouch. Fold the end over and twist it to form a complete seal. (see blog post or video for visual guidance). Place on a baking sheet and repeat this process with the remaining ingredients.
Bake for 8 to 10 minutes (if the filet is more than 1 inch thick, it will need to steam for about 10 to 11 minutes, less than 1 inch, 8 to 9 minutes is all that's needed). Don't overcook the fish!
Serve at once, either in the pouch or out, with lemon wedges on the side. Garnish with coarse sea salt and freshly ground pepper.
lemon wedges

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Steaming the fish in the parchment paper in the hot oven cooks the fish quickly. To be certain, you'll want the internal temperature to reach 135 to 145°F. Unless your filets are extra thick, 8 to 10 minutes is all that's needed.

Nutrition