Last updated on January 20th, 2013
WHAT SCRUMPTIOUS DINNER COMES TO YOU GIFT-WRAPPED? Cod en Papillote. Here, fish, veggies, lemon and vermouth all cook together in folded parchment. When you open the package, a fragrant puff of steam greets your nose. Greeting your taste buds is a menagerie of melt-in-your-mouth potatoes, bell peppers, onion, garlic and fish, all gloriously infused with lemon. I beg you to try this healthy dish which is really, really fun to make:
Cod en Papillote
Ingredients for 2 people
2 pieces cod fillet (8-oz each), 1/2-inch thick
1 small potato, sliced into 1/16th-inch rounds
1 Green bell pepper, sliced into thin strips
1 Red bell pepper, sliced into thin strips
1/2 cup diced onion
1 or 2 garlic cloves, finely chopped
1 small lemon, sliced into 6 thin rounds
1/2 cup fresh flat-leaved parsley leaves
1 Tbsp dry vermouth
1 Tbsp olive oil
Special Equipment: 2 sheets parchment paper, each approximately 20″ x 15″; a baking sheet
Preheat oven to 400-degrees; place rack in center position
Making a bed for the fish — In the center of your parchment paper, arrange a layer of potato slices, to extend just slightly wider and slightly longer than the fish fillet.
Top the potatoes with half the red and green pepper strips. Can you see how colorful this dish is going to be?
Place the fish on the potato/pepper bed; season with salt (optional) and pepper. Then sprinkle on half the onions and half the garlic.
Then top with half the parsley leaves, and finally, the 3 lemon slices. Do not omit the lemon! Trust me, it is going to permeate the fish in a way you never thought was possible.
Drizzle on the olive oil and vermouth.
Making the parchment evelope — Draw up the two long ends of paper, and fold them as shown, to seal the top. Do not fold down so close to the fish that there is no air space between fish and paper. There must be room for the cloak of steam.
Next, fold each end of the package, and either tuck them under the fish, or pin them in place. I never pin mine, and have never had liquid leak out. Parchment paper holds a tightly-pressed fold admirably.
Repeat the entire process with the remaining fillet and veggies.
Baking — 20 minutes at 400 degrees. Set each parchment package on the baking sheet and bake for 20 minutes.
To serve, unfold or cut open each package and slide their contents onto a plate. Or, if you’re feeling particularly casual…
just serve them on the paper wrapping. You will find that Cod en Papillote goes very nicely with a crusty bread (I recommend this baguette) and a glass of Sauvignon blanc. For dessert, what would be better than your own Tarte Tatin?
Does this dish appeal to you? You can let me know by clicking the “like” button and/or by leaving a comment.
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Terry says
I have some tilapia fillets in the freezer I bet would work. Looks like your dog (Lucy?)would very much like to taste! My dog loves fish, I always have to cook him a piece also:)
Kevin Lee Jacobs says
Terry – I suspect that tilapia would work very well “en papillote.” But since it is a thin fillet, you might want to reduce oven time by 5 minutes or so. In any event, if you try it, let me know how it works out.
Probably I should have called this “Cod en Papillote for 3” in order to include Lily the Beagle. She always assumes the dinner I've cooked is intended for HER.
Katreader says
It looks delightful, but I don't like fish. DO you think I'd could use chicken?
Kevin Lee Jacobs says
Katreader – This would absolutely work with a boneless chicken breast. Try it and let me know how it works out!
Eliza J says
I picked up all the ingredients today and will be making this for dinner tomorrow ~ I am really looking forward to this. I was hoping you would list this recipe ~ thanks.
Kevin Lee Jacobs says
Eliza J – Great! Let me know your thoughts. My partner and I certainly loved the dish, as did Lily. But I don't think that Lily has a gourmet palette — she eats bugs, after all.
Eliza J says
Absolutely thumbs up for Cod en Papillote, it was easy and fun to make, as well as delicious!
Adele says
Made it last night and OMG! This is a 5 star dish. And that's out of 5 stars. You were so right about the lemon, it penetrated not just the cod but the bell peppers and potatoes too. Hubby loved it, and wished I'd made more. Think I'll try it with salmon tonight. Thanks for this incredible recipe.
LilyBiscuit says
You really give us the best recipes. I love the photos and step by step instructions! I'm going to make this one too 🙂 Happy Thanksgiving!
Kevin Lee Jacobs says
Eliza J – So glad you liked it!
Adele – It's the lemon that got me, too. Mmmmm.
LilyBiscuit – Wishing you a Happy Thanksgiving, too!
patricia says
Thatlookssogood.iwill makeittoo. Thank yousoverymuch;
Ilove thewayyoucook
Patricia
Denise in NJ says
Ok, this sounds wonderful except for one ingredient: the lemon. I hate lemon. I can’t even use anything lemon-scented (like dish soap) because it makes me want to puke. Do you think it would work if I used oranges or limes instead?
Kevin Lee Jacobs says
Hi Denise – There’s plenty of flavor happening in this dish. So feel free to omit the addition of lemon (or any other citrus) entirely. But I hope you’ll add the splash of dry vermouth!
Katherine Rossmoore says
I’m definitely making this one and my beagle Chica will be hanging around too! Thank you so much; this totally fits in with the “clean” detoxing type of January foods people advertise but you make sure everything is Yum as it should be!
Sylvia Crawford says
Just finished this medley of goodies–relaxing with some espresso and the apple Tarte.. We Thank you Kevin simply delish …
Merry Christmas to you and a very Happy New Year too….
Do you have a special New Year dish ( dishes) ?