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Fish en Papillote (Cod in Parchment)
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.
Prep Time
12 mins
Cook Time
12 mins
Total Time
20 mins
Servings: 4
Calories: 264 kcal
Course:
Main Course
Cuisine:
French
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.
- 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.
Cup of Yum
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
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
% 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.