Cod Cooked en Papilotte

by Buck on July 29, 2011

At the market a few days ago the fish counter featured fresh cod fillets. It took us about 30 seconds to decide that the cod would be dinner that evening. I think that cod cooked in parchment is a perfect way to maintain moisture and incorporate whatever sauce is your preference in using with the cod. Here is a simple recipe that we used which was quick,colorful and most importantly, an excellent meal.


4 fillets of cod (each 6 oz)
Salt and pepper
1 carrot- julienne thinly
1 red bell pepper thinly sliced
½ small cabbage head shredded
4 green onions diagonally sliced
1 cup fresh basil
½ cup cilantro


4 tablespoons extra virgin olive oil
4 tablespoons teriyaki sauce
2 tablespoons chopped garlic(Gilroy preferred)-
2 tablespoons grated fresh ginger


Preheat oven to 450’
Place each cod fillet in the center of a 12” sq of parchment paper
Season cod with salt and pepper
Place carrots, bell pepper, cabbage, onions, basil on top of cod fillets
In small bowl mix olive oil, teriyaki sauce, garlic and ginger
Drizzle equally over each cod fillet
Seal the parchment and place the packets in a shallow baking pan
Bake for 18 minutes

Peel back the parchment and garnish with cilantro
Steamed or fried rice makes an excellent accompaniment

Note: en Papillote simply means –in parchment

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