Baked cod in a parcel

Ingredients

• 4, about 300–400 g eachwhole cod
• 8potatoes
• 200 gdatterini tomatoes
• to tastechopped parsley
• to tastedried oregano
• 1lemon
• 60 ml (4 tablespoons)extra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Scale and clean

   Using a sharp knife, scrape the scales from each cod, working from tail towards head. Rinse the fish, make an incision along each belly and remove the innards.

2. 2

   Rinse the fish

   Remove the heads, then rinse the fish again under running water. Rinse the belly cavities carefully so no residue remains.

3. 3

   Prepare the potatoes

   Pat the fish dry on kitchen paper. Peel and rinse the potatoes, dry them and cut them into pieces.

4. 4

   Season the vegetables

   Boil the potatoes in lightly salted water for 5 minutes, then drain. Rinse, dry and chop the tomatoes. Put the potatoes and tomatoes in a bowl and dress them with a drizzle of oil, some oregano and a pinch of salt.

5. 5

   Make the parcels

   Mix the vegetables carefully. Prepare four sheets of baking parchment: briefly wet each sheet, squeeze out the excess water, open it out on the work surface and brush it with oil.

6. 6

   Arrange the fish

   Place one cod on each parchment sheet and arrange some of the potatoes and tomatoes around it.

7. 7

   Add the seasoning

   Drizzle with a little oil and season with salt and pepper. Squeeze a little lemon juice over each fish, then scatter over chopped parsley.

8. 8

   Seal and bake

   Fold and roll the parchment edges together carefully to seal each parcel. Arrange the parcels on a baking tray and bake in a preheated oven at 200°C for about 20 minutes.

9. 9

   Check the fish

   Carefully open one parcel to check that the cod is cooked through. If needed, reseal it and bake the parcels for a few more minutes.

10. 10

    Serve the parcels

    Bring each cod parcel to the table in its parchment, so each diner can open it directly on their plate.

What is cod baked in a parcel?

This Italian-style dish cooks whole cod in a sealed parchment packet with potatoes, tomatoes, herbs, oil and lemon. Parcel cooking, often called al cartoccio in Italian, traps steam and aromas around the ingredients.

Whole fish makes the parcels substantial, while the briefly boiled potatoes get a head start so they can finish cooking alongside the cod.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 53g protein, 58g carbs, 16g fat.

The potatoes provide most of the carbohydrates, while cod supplies most of the protein. Olive oil contributes much of the fat; serve with extra green vegetables or salad if you would like more volume and variety on the plate.

Choosing the fish

Whole cod: The recipe uses four fish of about 300–400 g each, with the heads and innards removed before cooking. Ask the fishmonger to clean them if you would rather not do this yourself.

Check the cavities carefully after rinsing and dry the fish well; this follows the preparation in the recipe and helps keep excess water out of the parcels.

Give the potatoes a head start

Potatoes: Cut them into similarly sized pieces and boil for 5 minutes in lightly salted water before draining. This brief pre-cooking helps them become tender during the shorter oven time.

Tomatoes: Chop the datterini and toss them with the potatoes, oregano, a little oil and salt. The tomatoes add moisture and seasoning inside each parcel.

Seal the parchment well

Damp parchment: Briefly wet the sheets, squeeze them out and open them flat before brushing with oil. This makes the paper easier to handle while preparing each parcel.

Closed edges: Roll the edges together carefully around the fish and vegetables. A secure seal keeps the steam and aromas inside as the parcels bake.

Judge doneness carefully

Timing: Bake at 200°C for about 20 minutes, as directed, then open one parcel cautiously to check the fish. If it is not cooked through, continue for a few more minutes.

Steam: Open the parchment away from your face and hands, as hot steam can escape. Serve promptly in the parcels as the recipe suggests.

Serving the parcels

The potatoes and tomatoes are cooked with the fish, so each serving already includes a vegetable side. A simple green salad or steamed green vegetables can add freshness alongside it.

Keep the lemon and parsley flavours in focus by serving the parcels as they are, with the fish and vegetables together on each plate.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces so they cook at a similar rate.
• Drain the potatoes well after their 5-minute boil before mixing them with the tomatoes.
• Use four separate parchment sheets so each fish has its own sealed parcel.
• Roll the parchment edges firmly closed to help keep the steam inside.
• Open a parcel cautiously when checking the fish, as hot steam may escape.
• Serve the parcels promptly and let each diner open their own at the table.

Variations

• Add capers: Scatter a few into each parcel for a briny note.
• Use fresh herbs: Replace some of the oregano with chopped fresh herbs.
• Add olives: Include a few sliced olives with the tomatoes for a savoury variation.
• Change the citrus: Use a little orange zest alongside the lemon for a different aroma.
• Add courgette: Cut it into small pieces and parcel it with the potatoes and tomatoes.

Common mistakes to avoid

• Skipping the potato pre-cook: The potatoes may remain firm; boil them for the full 5 minutes first.
• Leaving the fish wet: Excess water can dilute the flavours; pat the fish dry before assembling.
• Loose parcel edges: Steam can escape; roll the parchment edges together carefully.
• Overcooking the cod: It can become dry; check a parcel at about 20 minutes and cook longer only if needed.
• Opening a parcel abruptly: Hot steam may rush out; open it carefully and away from your face.

How to store

Refrigerate leftover fish and vegetables in a covered container within 2 hours and use within 2 days. Reheat until piping hot, preferably in a covered ovenproof dish; the fish may become less moist after reheating.

Frequently asked questions