Although Parsley Cod en papillote belongs on a fancy restaurant menu, it is surprisingly easy to make at home. Not only is this an easy recipe idea, but it delivers flavorful, tender and flaky fish every time. Surprisingly, clean-up is a breeze.
In spite of the fancy title, Cod en papillote is not difficult to make. The cooking method is a French term meaning “in paper”. That is to say, we wrap the fish in parchment paper, seal the packet, and bake for 25 minutes. For more on this method, see our “En Papillote” article.
Cod en Papillote Recipe
Parsley Cod en Papillote
- 2 wild caught cod fillets ( ~6 oz each )
- 1 cup white wine
- 2 tbsp malt vinegar
- 2 tbsp olive oil
- 1 cup fresh parsley ( chopped )
- 2 cloves garlic ( sliced )
- 2 cloves garlic ( minced )
- 1/2 cup scallions ( use white ends )
- 1/2 cup green bell pepper ( chopped )
- 1/2 cup yellow bell pepper ( shoestring cut )
- Mix wine, vinegar, olive oil, minced garlic and parsley in a baking dish. Add both fish fillets and top with chopped parsley. Let marinate for 2 hours.
- Prepare two en papillote packets. Start by spooning 2 tbsp of marinate on the paper.Place fish on the paper. Arrange yellow and green peppers around the fish. Sprinkle on onions and garlic slices.
- Top with a few spoonfuls of marinate mixture. Fold and seal the packet. Cook at 375 F (190 C) for 25-30 minutes.
- Serve packet directly on a plate. Remember, half the fun of En Papillote is opening the packet!!! 🙂
Example of “in Paper” method
How I Learned en Papillote
One might think I learned about this cooking method at culinary school. Not true. In fact, my introduction came from CookingBites food forum. I highly recommend joining an active cooking forum to anyone interested in being a better cook.
Why fresh parsley?
Parsley is an excellent ingredient because it can be used in such a wide range of recipes across nearly every cuisine. I try to focus this recipe around using parsley as the featured seasoning. As a consequence, I purposely exclude certain ingredients such as lemon slices or spicy peppers that would overwhelm the parsley. The final result is a meal that has beautiful texture and moistness but falls short of the perfect taste. That is to say, the taste is very good (B+ good) and with just a few minor additions can easily be near perfect. Again though, my focus here is parsley.
Additional Cod en Papillote Recipe Ideas
Frequently, we serve this recipe with roasted potatoes because we enjoy the taste of malt vinegar on fish and potatoes. However, we find many combinations equally delicious such as a sprinkle of grated parmesan cheese, spicy mustard and wine sauce or even a simple dash of Italian dressing. No matter how you decide to “dress up” this recipe, you end up with a delightful and easy dinner idea.