This cod en papillote recipe is delicious, easy, elegant, and perfect for a weeknight dinner or date night. The best part about this baked fish is parchment is that it is paired with a savory cilanto-mint sauce that takes this dish to another level. Learn more about how simple it is to make baked cod en papillote and how to get perfectly moist fish every time!
If you are looking for more cod recipes, then check out my Panko and Parmesan Crusted Baked Cod recipe, next!
Cod en Papillote
I’m so excited to share this Cod en Papillote recipe with you as it is one of my favorite cod recipes to make. This dish makes it to our dinner table at least 3-4 times a month–I’m serious, it is that good! Cod en papillote or baked cod in parchment paper is a fool-proof way of making cod that tastes fantastic!
If the thought of cooking fish intimidates you, or if you have not made fish en papillote before, I am here to tell you it is simple and just might be your favorite method to cook fish.
You don’t have to be experienced with cooking fish to make baked fish in parchment. The secret to getting moist and flavorful fish happens while the fish cooks. As the fish bakes, the seasonings penetrate the fish and the steam adds to the moist and flakiness texture that we all want in a perfectly cooked piece of fish.
Why This Recipe Works
- Tired of eating overcooked fish? Try this method of fish en papillote and I guarantee you will always have, flaky, tender, flavorful, and moist fish.
- The fresh flavors paired with the bright and delicious cilantro-mint sauce really takes this dish home.
- Baked fish in parchment sounds a lot fancier than it is. You don’t have to be experienced in cooking fish to nail this recipe.
What is Cod en Papillote?
Cod en papillote (which is French for “in paper”) is a method of cooking fish, in which fish is baked in parchment paper that is then folded into a pouch. The steam that’s created while baking yields moist and tender fish and is a great way to impress your family and dinner guests.
Also referred to as baked fish in parchment, this dish can be made with a number of different seasonings, herbs (think dill or thyme), citrus, and can even include vegetables (think zucchini or asparagus). The possibilities are endless, but I am here to tell you that the flavor combo of this baked fish and cilantro-mint sauce is to die for!
Ingredients to Make Cod en Papillote
What’s great about this baked cod en papillote is its fresh flavors. Cod is seasoned perfectly with garlic, cilantro, shallots, and a few other ingredients, but the sauce is where the magic happens.
Just in time for fresh spring feels and warmer weather, the sauce for this cod en papillote is a cilantro-mint sauce that has a bright zing from the lime juice and beautiful umami flavor from the fish sauce.
Sounds amazing, right?! See below for a full list of ingredients:
Ingredients for Cod
- Cod fillet
- Garlic, grated
- Cilantro, chopped
- Shallot, sliced
- Lime juice
- Kosher salt
- Freshly cracked black pepper
- Avocado oil
For the Cilantro-Mint Sauce
- Mint, finely chopped
- Cilantro, finely chopped
- Shallot, minced
- Ginger, grated
- Garlic, grated
- Serrano pepper, minced
- Lime juice
- Olive oil
- Sugar
How to Make Cod en Papillote
Again, you don’t have to be an expert cook to nail this recipe. As long as you season the cod fillets and have tightly folded the parchment pouches, you are on your way to perfectly cooked and flaky fish!
- Preheat oven to 425°F .
- Measure out three 15-inch pieces of parchment paper. Fold parchment paper in half, unfold, then place cod in the center.
- Add chopped cilantro, sliced shallots, lime juice, grated garlic, salt, and pepper. Drizzle oil on top then fold top of parchment paper. Fold the three sides in, one side at a time, until you get a sealed packet. Repeat until all fillets are in parchment packets.
- Place packets in the oven and bake for 12-15 minutes or until fish is cooked through and flaky.
- While cod en papillote is baking, add sauce ingredients to a bowl, mix and set aside until ready to serve.
- Serve topped with a spoonful of cilantro-mint sauce.
What to Serve with Baked Cod in Parchement?
- Salad always makes for a terrific pairing with cod en papillote.
- Jasmine rice is great for absorbing all the sauce!
- Grilled vegetables, like asparagus or zucchini.
Preparation and Storage Tips
- Need to make ahead of time? Prep fish in parchment up to 8 hours before baking.
- Need to store leftovers? Simply place in a refrigerator safe container for up to 2 days.
- To reheat, simply add to a lightly oiled skillet over medium heat until warmed through.
Looking for More Seafood Recipes?
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Loving This Recipe?
There’s a reason why this baked fish in parchment paper is a hit! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Cod en Papillote
Ingredients
Cod in Parchment
- 1¼ pound cod, cut into 3 pieces
- ½ cup cilantro, chopped
- ⅓ cup shallots, thinly sliced
- 3 cloves garlic, grated
- 1½ limes, juiced
- Kosher salt
- Freshly cracked black pepper
- Avocado oil
Cilantro-Mint Sauce
- 1 tablespoon fresh mint, minced
- 1 tablespoon cilantro, chopped
- 1 tablespoon shallot, minced
- ¼ teaspoon ginger, grated
- ½ teaspoon garlic, grated
- 1 teaspoon serrano pepper minced
- 1½ tablespoons fresh lime juice
- ½ tablespoon fish sauce
- 1½ tablespoons olive oil
- 2¼ teaspoons sugar
Instructions
- Preheat oven to 425°F.
- Measure out three 15-inch pieces of parchment paper. Fold parchment paper in half, unfold, then place cod in the center. Add chopped cilantro, sliced shallots, lime juice, grated garlic, salt, and pepper. Drizzle oil on top of each fillet, then fold top of parchment paper. Fold the three sides in, one side at a time, ensuring each fold is creased, until you get a sealed packet. Repeat until all fillets are sealed in parchment.
- Place packets on a baking sheet and into the oven. Bake for 12-15 minutes or until fish is cooked through and flaky.
- Meanwhile, start making the cilantro-mint sauce. Add all sauce ingredients to a bowl, mix and set aside until ready to serve.
- When fish is ready, serve on a plate while still in pouch. Carefully tear open pouch and top with cilantro-mint sauce. Serve with jasmine rice, grilled or steamed veggies and/or a salad.
