Cod en Papillote (French Parchment-Steamed Cod with Vegetables)

Name: Cod en Papillote (French Parchment-Steamed Cod with Vegetables)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: French
Ingredients: cod fillet 300 g; zucchini 80 g; cherry tomatoes 100 g; shallot 40 g; lemon 0.5 ea; olive oil 2 tbsp; dry white wine 3 tbsp; fresh thyme 1 tsp; salt 0.75 tsp; black pepper 0.25 tsp

Quick answer

Total time: 33 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Sealed in parchment, the cod steams in its own trapped vapor and stays moist from edge to center.

White wine and lemon perfume that steam, while thyme brings out the sweetness of the zucchini and cherry tomatoes. Opening the packet at the table releases all of the aroma at once, which is part of the point. Foil works in place of parchment, and carrots, asparagus, or spinach can stand in for the vegetables.

Ingredients

servings

IngredientAmount

lemon½ ea

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Preheat the oven fully to 200C and lay out 2 generous sheets of parchment.

Pat the 300 g cod fillet dry with paper towels so excess moisture does not dilute the wine, lemon, and seasoning inside the packet.
2

Slice the 80 g zucchini and 40 g shallot thinly, then halve the 100 g cherry tomatoes.

Toss the vegetables lightly with 1 tablespoon olive oil and a small pinch of salt, keeping them loose so steam can circulate.
3

Pile the vegetables low in the center of each parchment sheet and set the cod on top.

Season evenly with the remaining salt, 0.25 teaspoon black pepper, and 1 teaspoon fresh thyme so the fish and vegetables cook with balanced flavor.
4

Spoon 3 tablespoons dry white wine and the remaining 1 tablespoon olive oil around the cod rather than directly soaking the top.

Slice the 0.5 lemon thinly and lay it over the fish to perfume the trapped steam.
5

Fold the parchment over the filling and crimp the edges at least twice to make a tight packet.

Check the corners carefully, because small gaps let steam escape and can leave the fish dry instead of gently steamed.
6

Bake the sealed packets for 15 to 18 minutes, adding 2 to 3 minutes for a thick fillet.

Move each packet to a plate, open at the table, and serve when the cod is opaque and flakes easily.