Cod en Papillote

Ingredients

• 567 gcod, cut into 3 pieces
• 8 gcilantro, chopped
• 53 gshallots, thinly sliced
• 3 clovesgarlic, grated
• 1½ limesjuice
• to tastekosher salt
• to tastefreshly cracked black pepper
• to tasteavocado oil
• 15 mlfresh mint, minced
• 15 mlcilantro, chopped
• 15 mlshallot, minced
• 1 gginger, grated
• 1.5 ggarlic, grated
• 5 mlserrano pepper, minced
• 22.5 mlfresh lime juice
• 7.5 mlfish sauce
• 22.5 mlolive oil
• 9 gsugar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Seal the parcels

   Cut three 38 cm (15-inch) lengths of parchment paper. Fold each in half and open it out again, then set a piece of cod in the middle. Add the chopped cilantro, sliced shallots, lime juice, grated garlic, salt and pepper. Drizzle each piece with avocado oil, fold the parchment over the fish, then crease and fold in all three open sides to seal. Repeat for the remaining pieces.

3. 3

   Bake the cod

   Set the parcels on a baking sheet and bake for 12–15 minutes, until the fish is cooked through and flakes easily.

4. 4

   Mix the sauce

   While the fish bakes, combine all the cilantro-mint sauce ingredients in a bowl. Mix and leave aside until serving.

5. 5

   Serve in parcels

   Put each parcel on a plate while it is still sealed. Carefully open it and spoon the cilantro-mint sauce over the fish. Serve with jasmine rice, grilled or steamed vegetables, and/or a salad.

What is cod en papillote?

En papillote is a French method of cooking food in a folded parchment parcel. The enclosed fish cooks in its own steam, along with the liquid and seasonings added to the packet.

This version pairs mild cod with lime, garlic, shallots and cilantro, then finishes it with a fresh, sharp herb sauce. The contrasting flavours keep the parcel-cooked fish lively without making the method complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 41g protein, 8g carbs, 8g fat.

Cod supplies most of the protein, while the olive oil and the unmeasured avocado oil contribute most of the fat. Sugar, shallots and the rice suggested for serving contribute carbohydrates; the rice is not included in the estimate below. Pair the fish with vegetables and a moderate serving of rice for a more complete plate.

Why the parchment parcel matters

Seal: Fold and crease the paper firmly so steam stays inside during baking. Leave a little room around the fish rather than wrapping the parchment tightly against it.

Liquid: Lime juice and the moisture released by the fish help create a steamy cooking environment. Set the parcels on a baking sheet so they are easy to move in and out of the oven.

Building flavour before baking

Aromatics: The sliced shallots, grated garlic and chopped cilantro sit directly with the cod, so their flavour infuses the fish as it cooks. Spread them over the pieces rather than leaving them in a heap.

Seasoning: Salt, pepper, lime and avocado oil go into the parcel before it is sealed. The separate sauce brings another layer of citrus, herbs, ginger, serrano and fish sauce after baking.

How to judge doneness

Timing: Start checking the parcels at 12 minutes; thicker pieces may need the full 15 minutes. The recipe gives a 12–15 minute baking window, so use the fish’s texture as your final cue.

Texture: Open one parcel carefully, keeping your hands away from the escaping steam. The cod should look opaque and separate into flakes when gently prodded.

The cilantro-mint sauce

Mix: Stir the mint, cilantro, minced shallot, ginger, garlic, serrano, lime juice, fish sauce, olive oil and sugar together in a bowl. Mixing it while the fish bakes gives the flavours a little time to combine.

Finish: Spoon the sauce over the cooked fish after opening the parcel, rather than baking it with the cod. This preserves its fresh herb character and adds a punchy counterpoint to the mild fish.

What to serve alongside

Rice: Jasmine rice is a useful partner for soaking up the lime-seasoned juices and sauce. Serve it alongside the fish rather than adding it to the parchment parcel.

Vegetables: Grilled or steamed vegetables, or a simple salad, are all suggested accompaniments. Choose one or two depending on how substantial you want the meal to be.

Recipe notes & tips

• Cut three similar-sized pieces of cod so they cook at a similar pace.
• Wipe the parchment dry before folding if it has become damp.
• Make sure each packet has well-creased folds to help it stay closed.
• Use fresh lime juice for both the parcels and the sauce.
• Open the parcels cautiously because hot steam escapes as soon as the paper is torn.
• Keep the sauce separate until the fish is cooked to retain its fresh flavour.

Variations

• Add lemon: Swap some of the lime juice for lemon juice for a slightly different citrus note.
• Change the herbs: Use a little parsley in place of some cilantro if you prefer a milder herbal flavour.
• Adjust the heat: Reduce or omit the serrano for a gentler sauce, or add more for extra heat.
• Use another fish: Try a similarly sized portion of another mild white fish and check it for doneness within the stated baking window.
• Add vegetables: Include thinly sliced quick-cooking vegetables in each parcel, keeping the pieces small so they cook through.

Common mistakes to avoid

• Loose parcel folds: Steam can escape; crease each fold firmly and check the packet is sealed.
• Overbaking the cod: It can turn dry; begin checking at 12 minutes and stop once it flakes.
• Uneven portions: Thick and thin pieces may finish at different times; cut the fish into similarly sized pieces.
• Opening too quickly: Hot steam can burn; tear the parcel open carefully and keep your face and hands clear.
• Sauce added before baking: The fresh herbs lose their bright character; spoon the sauce over the fish just before serving.

How to store

Refrigerate leftover cod and sauce in separate airtight containers within 2 hours, and use within 2 days. Reheat the fish gently in a covered dish in the oven until hot, or enjoy it cold; avoid prolonged heating, which can dry it out.

Frequently asked questions