Cod en Papillote (French Parchment-Steamed Cod with Vegetables)
Cod en papillote seals cod fillets with zucchini, cherry tomatoes, shallot, thyme, and lemon slices inside parchment paper, then bakes at 200 degrees Celsius for fifteen to eighteen minutes. The tightly crimped seal traps steam inside the packet, cooking the fish gently without drying it out. Dry white wine added before sealing generates additional aromatic steam that infuses the cod with bright, clean flavor. The vegetables release their natural sweetness as they soften, and olive oil ties the components together with a smooth richness. Opening the parchment at the table releases the trapped aroma all at once.
Adjust Servings
Instructions
- 1
Preheat oven to 200C and prepare 2 sheets of parchment paper.
- 2
Slice zucchini, shallot, and tomatoes, then toss with 1 tbsp olive oil and a pinch of salt.
- 3
Place vegetables in the center, top with cod, and season with salt, pepper, and thyme.
- 4
Drizzle white wine and remaining oil, then top with lemon slices.
- 5
Fold and crimp parchment edges tightly to seal each packet.
- 6
Bake for 15-18 minutes, then open at the table to release aroma.
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