Fish en Papillote (Cod in Parchment)
User Reviews
5
-
Prep Time
12 mins
-
Cook Time
8 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
264 kcal
-
Course
Main Course
-
Cuisine
French
Fish en Papillote (Cod in Parchment)
Description
This Fish en Papillote recipe uses cod fillets seasoned with salt and pepper placed over sliced butter and onions, layered with fresh thyme and rosemary sprigs, and surrounded by cherry tomatoes. Butter slivers and drizzles of olive oil and white wine add richness and moisture inside the parchment packet. The parchment is folded into a heart shape to seal in steam, and the fish bakes in a hot oven at 450°F.
The cooking technique steams the fish gently inside the packet, ensuring it remains moist with infused aromas from herbs, butter, and tomato juices. The high heat allows the fish to cook quickly, typically within 8 to 10 minutes, making the dish both delicate and visually appealing.
The finished packets are served with lemon wedges for a bright finish and garnished with snipped chives. This preparation is suitable as a light main course often served alongside simple sides or greens.
Using a thermometer ensures the cod reaches an internal temperature of 135 to 145°F for safe and optimal doneness. Visual guides can assist in folding the parchment properly for a well-sealed pouch.
Ingredients
- 4 oz cod filet
- salt
- black pepper
- 4 tablespoon butter chilled, unsalted
- 1 red onion thinly sliced
- 8 prigs thyme fresh
- 4 prigs rosemary fresh
- 2 cups cherry tomato halved
- 4 tablespoon extra-virgin olive oil
- 4 tablespoon white wine
- lemon for serving, wedges
- sea salt for garnish, coarse and freshly ground
- black pepper for garnish, coarse and freshly ground
- 2 tablespoon chives for garnish, snipped
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
- Follow visual folding guides or videos to create a well-sealed parchment pouch for even steaming.
- Cook fish until internal temperature reaches 135–145°F, usually 8 to 10 minutes depending on filet thickness.
- Serve immediately with lemon wedges and chives for best flavor and presentation.
- Steaming in parchment keeps the fish moist and infuses it with herb and tomato flavors.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
