Alaskan Cod en Papillote (in parchment paper)

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
instagram
facebook

The most AMAZING way to bake fish is using this recipe for Alaskan Cod en Papillote, which means fish wrapped in a parchment paper packet or envelope.  Let’s face it, a fresh filet of wild-caught fish can be a pricey purchase and how many times have you tried to place it on the grill only to lose half the filet when it happens to stick to the grill or fall through the grates.  This is hands down my favorite way to work with a delicate and fresh piece of fish and the results are simply delightful.

As a result of using this method the tender fish is treated ever so delicately and the veggies surrounding it steam in their own juices and cook to tender perfection.  When the envelope emerges from the oven, a little snip of the parchment paper releases the most beautiful aroma.  I like to serve it on the plate in the full envelope with just a bit of a nip in the paper and then allow each person to gently rip open the packet to reveal fish filet perfection.  And don’t forget folks, this is a complete meal in one packet – how easy is that?

Don’t be afraid to use this baking method with all types of fish from salmon, to sea bass, to fresh-caught stream trout.  The choice of vegetables tucked inside your packet can vary with the seasons, zucchini, thinly sliced carrots, fennel, sliced cherry tomatoes, peppers, and the list goes on.  Our Provence nut & spice mix is the perfect seasoning for tender fish and fresh vegetables with aromatic french herbs and a touch of sweetness from dried currants.  The possibilities for this Alaskan Cod en Papillote dish are endless and the results – well, let’s just say I feel certain you’ll be wanting to make it again and again.  It is so, so simple and absolutely divine.  Enjoy!

Alaskan Cod en Papillote (in parchment paper)

Yield: 4 servings

Ingredients

    for the marinade:
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • zest from lemon
  • 1 teaspoon Provence nut & spice mix
  • 1 1/2 teaspoon whole grain mustard
  • good pinch of salt
  • squeeze of honey
  • for the fish packet:
  • 1 1/2 - 2 pounds Alaskan Cod or other white fish, sliced into 4 filets
  • 1/2 red bell pepper
  • 7-8 fresh mushrooms
  • 1 cup haricot verts (french green beans)
  • 4 fresh lemon slices
  • 4 fresh sprigs of thyme

Instructions

  1. Preheat the oven to 375°
  2. In a small bowl, mix together all the ingredients for the marinade and set aside.
  3. Cut the fish into 4 individual portions. Take an 18" piece of parchment paper and fold in half to create a crease in the center. Place a piece of fish near the crease, in the center of the parchment. Place a slice of lemon on top of the fish. Arrange the veggies around the fish and season the fish & veggies with a bit of sea salt. Drizzle the top of each fish filet and vegetables with some of the marinade.
  4. Fold the parchment paper over the fish and begin to crease the edges in an overlapping fashion beginning on one end and repeating all around until you have created a sealed packet around the fish and veggies (see photo).
  5. Repeat with remaining parchment and filets. Place the 4 packets on a baking sheet and bake for about 20-25 minutes, depending upon thickness of filet.
  6. Transfer the packet to a plate and carefully slice open with a knife or scissors. I like to cut an "X" right in the center then fold the paper back to reveal the delicious steam and aroma. You can choose to serve on a plate with the paper (my preference) or remove the contents onto a serving plate. Enjoy!

Alaskan Cod en Papillote - Glory Kitchen
Alaskan Cod en Papillote - Glory Kitchen
Alaskan Cod en Papillote - Glory Kitchen
Alaskan Cod en Papillote - Glory Kitchen
Alaskan Cod en Papillote - Glory Kitchen
Alaskan Cod en Papillote - Glory Kitchen