Cod en papillote sounds like it’s going to be complicated. It’s actually a posh way of saying ‘fish in a bag’ and it’s dead easy. Phew!
This is the BEST midweek recipe, I make it when I’m pushed for time. It takes 20 minutes including preparation and is my ‘go to’ recipe for those busy days.
It’s also a lush, quick and easy weekend recipe when I don’t fancy cooking and I’m tempted to call for a takeaway. A bonus of this meal is no washing up – I eat it straight from the bag. Winning!
It’s easy to switch up the flavours, which makes this such a versatile meal. In this recipe I’ve used cod, flavoured with seasoning, vine-ripened tomatoes, lemon and mediterranean herbs. You can easily try out different types of fish as well, e.g. coley, haddock, hake, pollock or salmon.
Some alternative flavour ideas
Use curry paste, chopped tomatoes, finely diced red onion and coriander for an Indian-inspired dish. Or go Japanese with wild salmon, tamari, ginger, spring onion, miso and coconut milk.
Mediterranean cod en papillote
- Baking tray
- Baking parchment
- Small bowl and whisk
- 2 thick cod fish fillets, skinless and boneless
- sea salt and black pepper
- 1 unwaxed lemon, thinly sliced
- Pinch chilli flakes (optional)
- 2 tbsp olive oil
- 2 tbsp fresh herbs (I used basil, oregano & thyme), finely chopped
- 1 large garlic clove, crushed
- 125 g cherry vines tomatoes, halved
- Preheat the oven to 180°C.
- In a small bowl, whisk together the olive oil, freshly chopped herbs and crushed garlic. Set aside.
- Place two pieces of baking parchment on a baking tray and place one fish fillet in the middle of each piece of paper. Season each piece, add a pinch of chilli flakes (if using), drizzle with the herb mixture, top with the lemon slices and scatter over the tomatoes.
- Fold the paper inwards on either side, then fold the ends into the centre to to make a sealed parcel. Bake for 15 minutes until the fish is cooked through.
- Open up the parcel and serve on the paper.