What can I say I am on a seafood kick lately. I am not one to eat a lot of fish unless it is light well let’s just say not so fishy tasting. Some people love salmon, I am definitely not one of those people. I do love halibut, tilapia and cod though because of their light buttery flavor and since we had some cod in our freezer I decided to get creative with what produce we had in our refrigerator. At the end of the week it gets a bit scarce since I do all of my grocery shopping over the weekend so it is a fun little experiment.
Cod en papillote is a fancy French way of saying that you are cooking your cod in a parchment paper packet. I don’t know about you but it just sounds better in French to me. ; ) While it has a fancy name it is super simple to prepare. Place the fish and veggies on a piece of parchment paper and fold all the edges together to create a seal and voila! The cod steams perfectly inside the little paper pouch and flavors are sealed into the fish. How simple is that!!
It always amazes me that by using just a few simple fresh ingredients you can create outstanding dishes. That is one of the reasons why I am drawn to the cuisine of southern France and the Mediterranean.
I drizzled a chardonnay garlic grapeseed oil over the cod after seasoning with salt and pepper. The flavor is ever so slight and delicious in the finished dish. Being a Brand Ambassador for Oil & Vinegar I get to try out so many amazing flavored oils, and BONUS for my followers they are offering 20% off your online order. Use code Simple20 at checkout!
You can substitute different veggies in this recipe get creative use asparagus, bell pepper or green beans. The combinations are endless. This is a high protein low calorie meal that is packed with fresh flavor.
So get Francy and enjoy!
Bon Appetite!
Ingredients:
- 4 4oz cod fillets
- 1 zucchini, sliced extremely thin with a mandolin or knife
- 8oz small cherry or heirloom tomatoes sliced in half
- Chardonnay Garlic Grapeseed Oil can be purchased from Oil and Vinegar
- Salt and pepper to taste
Directions:
Preheat oven to 400 degrees.
Pat dry the cod fillets and place onto a plate or cutting board.
Season with salt and pepper to taste.
Have 4 pieces of parchment paper lying flat on the counter. Please one piece of cod on each piece, drizzle with chardonnay garlic oil the layer the thinly sliced zucchini on top so it resembles fish scales and place the tomatoes around the cod fillet.
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.
Arrange the packets on a baking sheet.
Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. I had to cook mine for about 18 minutes.
Cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula.
- 4 4oz cod fillets
- 1 zucchini, sliced extremely thin with a mandolin or knife
- 8oz small cherry or heirloom tomatoes sliced in half
- Chardonnay Garlic Grapeseed Oil can be purchased from Oil & Vinegar https://www.oilvinegar.com/en-us/products/chardonnay-garlic-grapeseed-oil/
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Pat dry the cod fillets and place onto a plate or cutting board.
- Season with salt and pepper to taste.
- Have 4 pieces of parchment paper lying flat on the counter. Please one piece of cod on each piece, drizzle with chardonnay garlic oil the layer the thinly sliced zucchini on top so it resembles fish scales and place the tomatoes around the cod fillet.
- Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.
- Arrange the packets on a baking sheet.
- Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. I had to cook mine for about 18 minutes.
- Cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula.