Cod en Papillote Recipe

Cod en Papillote Recipe

A treasure of a meal – aromatic, packed with flavor and healthy. This delicious COD FISH recipe, cooked “en papillote” or in paper, can be prepped in a flash and makes an outstanding weeknight dinner.

Cod Fish en Papillote 

Serves 2 

2 thick cod fillets (7 oz. each) 
4 Roma or plum tomatoes, quartered  
¼ cup pitted Italian olives such as Gaeta or Castelvetrano, chopped 
2 tsp. capers, patted dry 
4 – 6 fresh basil leaves, chopped  
2 sprigs fresh oregano 
2 tbsp. extra virgin olive oil 
Salt and pepper 
8 thin lemon slices 
Pre-heat the oven to 350 degrees F. Cut two 12 x 16 squares of parchment paper and place on a sheet pan. 

Split and then quarter the Roma tomatoes and season with salt and pepper. Toss in 1 tbsp. extra virgin olive oil and bake for 10 -15 minutes to dry out slightly and intensify their flavor. Cool and set aside. 

Rinse and pat the cod fillets dry with a paper towel. Season with salt and pepper and place each piece at the center of the parchment paper.  

Make two equal portions of the roasted tomatoes, herbs, capers, olives and lemon slices. Arrange around and on top of the fish. Drizzle liberally with extra virgin olive oil. 

Fold parchment paper over the fish to make a packet. Bring two sides together and fold over ½ inch, crease, and repeat until the paper reaches the top of the ingredients. Repeat the process on each end until you have a sealed packet on the sheet pan. 

Bake at 350 degrees for 12 -15 minutes. 

Slice a slit on the top of parchment paper before serving so you can smell the aromas. 

Local Ingredient Source: 
Fresh cod fillets – available by the at your local Mac’s Seafood Market 

 Recipe Courtesy of Mac’s Seafood. All rights reserved.