By: Chef Laura Bonicelli Cod en Papillote. En papillote, or al cartoccio in Italian, is a cooking method in which the food cooks in a parchment pouch or bag. The food steams with its moisture. Buy your ingredients at your favorite Farmers Market!
About Cod en Papillote
Cod en Papillote is one of my favorite mid-winter recipes. In the summer, we always have the option of “throwing something on the grill.” In the winter, this incredible cooking method is a perfect alternative. It’s simple, healthful, and the best part: you don’t smell the fish cooking. Then, when you open the package, all of the food’s aroma escapes in a rush. Delightful!
My first encounter with this cooking method wasn’t with Cod en Papillote; it was in Brownies. Brownies, for the uninformed, is a pre-Girl Scout. I believe I was in 2nd grade, and we used aluminum foil, hamburger, and a campfire, but the same cooking method. All ingredients put in a pouch, seasoned, heat added, and voila, dinner.
Over the years, I have made small changes to the recipe for Cod en Papillote. In particular, I precook the potatoes. That allowed me to cut the cooking time a little; better for the fish. You can change the type of fish and alter the vegetables, but remember the acid and fat (lemon juice and olive oil) are crucial to the dish’s success. I adore the piquant quality of the capers and sun-dried tomatoes. They contrast beautifully with the freshness of the cherry tomatoes, lemon, and leek.
Finally, the 5 minutes that the Cod en Papillote rests when you take it out of the oven is critical. The dish is still cooking in its’ steam. The juices are developing into a delicate sauce. Plate the packages and cut them open at the table. I hope you love this recipe!
Cod en Papillote is a perfect “make-ahead” dish. You can have a complete dinner ready in your fridge mid-day for dinner. Eighteen minutes in the oven, and voila! – dinner!
If you want more recipes Join The Club!!!
Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Butternut Squash Wedges with Parmesan and Sage
Step by Step Instructions
Tangy Fermented Red Salsa and Cucumber (Pickles)
By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...
Vegetarian Chickpea Tagine
Take me to the lesson... Vegetarian Chickpea Tagine A vegetarian tagine is a delicious type of comfort food. I love the subtle spiciness of this dish and the tanginess of the preserved lemon. tagine or a Dutch oven with lid 1 1/2 tablespoons extra-virgin olive oil1...
Cashew Cream (plus options)
Take me to the lesson... Cashew Cream (plus options) Cashew Cream is a nutritious and neutral-tasting substitute in savory dishes for heavy cream. blender 1 cup raw unsalted cashews2 cups warm water Soak the cashews in water for a minimum of four hours. They will be...
Sun-Dried Tomato Artichoke Spread
Take me to the lesson... Sun-Dried Tomato Artichoke Spread A zingy version of an American favorite. 4 ounces grated Asiago cheese1 tablespoon minced chives -- or tarragon (or tarragon)1 teaspoon minced thyme leaves3/4 cup mayonnaise1/4 cup sour cream1 generous pinch...