Delicious with roasted potatoes, cooked grains such as barley, couscous, or a simple green salad

Prep time: 20 minutes - Cook time 15 minutes (depending on side dish) - Serves: four persons

Ingredients for the cod

  • 2 lbs Cod fillets
  • Red chili flakes
  • ½ Lemon juiced
  • 1 Tbsp Balsamic vinegar
  • 1 Tbsp Olive oil
  • 2 Garlic cloves, minced
  • Pinch of dried oregano
  • 8 oz Zucchini, cut into ⅛ inch half moons
  • 6 oz Tomatoes of your choice, diced
  • Several sprigs of thyme
  • Salt and pepper
  • Flat-leaf parsley for garnish, roughly chopped

Baking & serving the cod papillote

  1. Pre-heat oven to 425°F. Prepare 4 heart-shaped pieces of parchment paper. Cut the heart of parchment big enough so that your fish has plenty of room around the edges. Always better to have too big of a piece than too small.
  2. In a medium bowl, stir together lemon juice, balsamic vinegar, olive oil, garlic, salt, and pepper. Toss zucchini and tomatoes in the marinade. Divide veggies and marinade evenly onto the 4 pieces of parchment.
  3. Pat the fish dry with a paper towel, sprinkle with salt, pepper, and chili flakes then place on top of the veggies and top with a sprig of thyme.
  4. Fold the parchment and seal the edges by folding over a few times. Bake the packages for roughly 12 minutes.
  5. Be careful when opening the papillotes as steam will escape. Serve with your choice of side.
Print this Recipe