Fish en Papillote (Cod in Parchment)
User Reviews
5.0
12 reviews
Excellent
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Prep Time
12 mins
-
Cook Time
12 mins
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Total Time
20 mins
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Servings
4
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Calories
264 kcal
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Course
Main Course
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Cuisine
French
Fish en Papillote (Cod in Parchment)
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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.
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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
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Instructions
- Preheat oven to 450°F.
- Season the cod all over with salt and pepper. Set aside.
- 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.
- 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.
- 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.
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.
- 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 Information
Show Details
Calories
264kcal
(13%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
13mg
(1%)
Potassium
234mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
813IU
(16%)
Vitamin C
22mg
(24%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 13mg | 1% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 22mg | 24% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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