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Cod en papillote

Cod Filets and Veggies en Papillote (Merluzzo in un Pacchetto)

© Chef Laura Bonicelli
En papillote, or al cartoccio in Italian, is a method of cooking in which the food is put into a parchment pouch or bag. The food steams with its own moisture.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 18 minutes
Course Dinner, Main Dish - Fish and Seafood, MM-Blue
Cuisine French, Italian
Servings 2
Calories 390 kcal

Equipment

  • parchment paper

Ingredients
  

  • 6 baby yellow potatoes
  • 1 leek halved, cleaned, and sliced
  • 1 clove garlic -- minced
  • 1/8 teaspoon dried chili flakes
  • 2 tablespoons extra-virgin olive oil divided
  • Maldon sea salt and freshly ground black pepper
  • =====
  • 2 4-6 ounce skinless cod fillets
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon fresh thyme leaves could substitute minced tarragon or chervil
  • =====
  • 16 grape or cherry tomatoes halved
  • 2 tablespoons sun-dried tomatoes in oil drained and chopped
  • 2 tablespoons capers drained

Instructions
 

  • Preheat oven to 425º F. Thinly slice the potatoes. Place in a microwavable container with 1 tablespoon of water. Microwave for 4 minutes, drain, and cool.
  • Combine the potatoes, leek, garlic, chili flakes, and 1 tablespoon olive oil. Season with salt and pepper to taste.
  • Cut 2 12 x 16-inch pieces of parchment paper and fold each in half crosswise, then open and lay flat.
  • Arrange half of the potato mixture on one-half of one piece of the paper. Place 1 cod filet on top and drizzle with lemon juice and sprinkle with zest and thyme. Season with salt and pepper. Top with half of the tomatoes, sun-dried tomatoes, and capers. Drizzle with 1/2 tablespoon olive oil.
  • Fold the parchment over the fish. Beginning at one corner, make small overlapping pleats all the way around to seal the edges completely.
  • Repeat the steps 4 and 5 with the second piece of fish on the second piece of parchment paper.
  • Place the packets on a baking sheet.
  • Bake for 18 minutes. Remove from the oven and let cool for 5 minutes. Carefully cut open the tops of the packets; serve an entire packet on each plate.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 390kcalCarbohydrates: 45gProtein: 21gFat: 15gSaturated Fat: 2gCholesterol: 37mgSodium: 95mgPotassium: 1606mgFiber: 6gSugar: 8gVitamin A: 1522IUVitamin C: 74mgCalcium: 80mgIron: 4mg
Keyword cod, en papillote, healthy, vegetables
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