Cod And Spring Vegetables En Papillote Recipe

Name: Cod And Spring Vegetables En Papillote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: parchment paper or aluminum foil; 2 cod fillets, fresh or frozen; 1 cup cherry tomatoes, halved; 2 scallions, chopped; 2 zucchini, julienned; 2 tablespoons capers; 3/4 cup artichoke hearts, diced (about 5 canned); 1 jalapeno pepper, minced; 1/4 cup chopped cilantro (and/or parsley, mint, basil); juice of 1 lemon; 1/2 cup chicken broth; 1/3 cup white wine; 1 tablespoon EVOO

Servings: persons

parchment paper or aluminum foil
2 cod fillets, fresh or frozen
1 cup cherry tomatoes, halved
2 scallions, chopped
2 zucchini, julienned
2 tablespoons capers
3/4 cup artichoke hearts, diced (about 5 canned)
1 jalapeno pepper, minced
1/4 cup chopped cilantro (and/or parsley, mint, basil)
juice of 1 lemon
1/2 cup chicken broth
1/3 cup white wine
1 tablespoon EVOO

1
Preheat oven to 450 degrees. Tear off a sheet of aluminum foil or parchment paper large enough to cover two times the surface area of your baking pan. (You are going to be wrapping up the fish just like a present, so it's better to be safe than sorry and end up with extra papillote.)
2
Center the papillote in the baking pan, and crease firmly around the inside edges to line it. (There should be ample paper hanging off each side.) Lightly mist the surface with an olive oil spritzer (or 1 tbsp olive oil.) Add cod filets to pan, sprinkle with salt & pepper, and flip over. Set cod fillets aside.
3
Add the grape tomatoes, zucchini, scallion, jalapeno, capers, and artichokes to the papillote. Mix vegetables together. Place the cod fillets over the vegetables. Sprinkle cilantro (and other desired herbs) evenly over fish and veggies. Pour chicken broth, white wine, and lemon juice evenly over the contents of the papillote. Fold the excess paper over the fish mixture, just like closing a box, so contents are completely sealed.
4
Bake for 30 minutes if fish is frozen, and 15 minutes if fish is thawed. Season with more salt & pepper to taste. Serve over rice, cous-cous, quinoa, or pasta; or with whole-grain sliced baguette. Pour excess broth over fish upon serving.

kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: parchment paper or aluminum foil, 2 cod fillets, fresh or frozen, 1 cup cherry tomatoes, halved, 2 scallions, chopped, and more.

Yes, Cod And Spring Vegetables En Papillote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod And Spring Vegetables En Papillote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions