This Mediterranean fish en papillote recipe is the most brilliant method to make a fast, easy, and delectable dinner!
WHAT IS EN PAPILLOTE?
Let's just say that I'm certain that spending weeknights "en papillote" (or "in the paper") has become one of my favorite pastimes. A combination of fish (or poultry) and vegetables are folded into a parchment paper pouch and then cooked to perfection in the oven using this French culinary method.
Hence, it makes sense to try this recipe for Mediterranean cod en papillote if you want to step up the ante from my garlic herb baked cod. It provides four whole meals at once while satisfying you with straightforward and light coastal flavors.
MEDITERRANEAN COD EN PAPILLOTE INGREDIENTS
The fish is flavored with vibrant Mediterranean tastes and surrounded by fresh veggies, much to my Greek sheet pan chicken. This is what you need:
- Fish: My neighborhood seafood market is where I usually purchase fresh cod filets. But if you thaw frozen filets in the refrigerator the night before, they'll work just fine. Just make an effort to ensure that they are roughly the same size.
- Seasoning & Aromatics: I'm using a straightforward combination of salt, pepper, fresh thyme, and lemon slices to flavor the fish.
- Vegetable: The zucchini slices in this recipe are laid out first, followed by a layer of grape tomatoes, then olives. You may choose to use green olives (I'm using Castelvetrano),
- Kalamata olives, or a mixture of the two for the olives.
HOW TO MAKE COD EN PAPILLOTE
I advise getting a box of these parchment paper sheets before we begin. These are the ideal size for folding the fish into a pouch at 12 x 16 inches!
Put the packets together. Open the parchment paper after it has been folded in half. Place a piece of fish on top of the zucchini slices in the center of one side. Add salt and pepper to taste.
Add garnishes. Two to three lemon slices, a few shallot slices, a few tomatoes, some olives, and a sprig of thyme should be placed on top of the fish. Then top everything up with a thin layer of olive oil.
The packets are folded and sealed. The fish should be wrapped snugly in the parchment paper after folding the top half over the bottom. For the remaining three pieces of cod, repeat this procedure.
the cod baked. Put the four parchment paper packets on a baking sheet, preheat the oven to 400°F (200°C), and bake for 14 to 18 minutes. Keep an eye on the cod because it can easily overcook; the cooking time will depend on the thickness of the fish.
Give it a go! Before serving, cut a hole in the center of each parchment package with a knife.
- Keeping for the week: This dish is excellent for single-serve meal preparation. Simply keep it in the refrigerator for three to four days in an airtight container.
- Setting aside for later: This can be frozen for up to three months in a bag or container that is freezer-safe. When you're ready to eat it, just remember to let it defrost in the refrigerator overnight.
- Ways to warm up cod: The quickest option is to simply warm a portion in the microwave for a minute or two.
MORE MEDITERRANEAN RECIPES
There's a reason why I'm drawn to these Mediterranean dishes over and time again. They'll make you feel wonderful from the inside out and are light, healthy, and fresh.
- Mediterranean Chickpea Salad
- Greek Sheet Pan Chicken
- Greek Avgolemono Soup
- Very Best Lentil Soup
- Roasted Branzino with Citrus Pesto
MEDITERRANEAN COD EN PAPILLOTE (FISH IN PARCHMENT PAPER)
- 1 medium zucchini
- 4 (6-ounce) cod filets
- kosher salt and freshly ground black pepper, to taste
- 2 lemons, thinly sliced
- 1 small shallot, thinly sliced
- 4 sprigs fresh thyme
- 20 olives, halved or quartered
- 20 grape tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- Assemble the packets. Preheat the oven to 400°F (200°C). Fold a 12×16-inch sheet of parchment paper in half, then open it. Add several slices of zucchini in the center of one half, then top with a piece of cod. Season with salt and pepper.
- Add toppings. Top the cod with 2 to 3 lemon slices, a few slices of shallot, a sprig of thyme, 5 olives, and 5 tomatoes (it's okay if these fall to the side). Drizzle a little olive oil on top.
- Fold and seal. Fold the top half of the parchment paper over the bottom half, then tightly roll up the edges around the cod. Repeat this process with the other 3 pieces of cod.
- Bake. Place the 4 parchment paper packets on a baking sheet, place in the oven, and bake for 14 to 18 minutes (depending on thickness), or until the cod is opaque and flakes easily with a fork.
- To serve. Use a knife to pierce the center of each parchment packet, and open it up before serving.
- Here are the parchment papers I’m using for this recipe!