Cod in Parchment Recipe (Easy Cod en Papillote)

Updated July 24, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on June 12, 2020, and photos updated on April 28, 2025.

Watch this quick video tutorial!

The first time I made fish en papillote, I'll be honest, that fancy French name almost scared me off. But then I opened that first puffed-up parchment packet, watched the steam roll out, and took a bite of the most tender, flaky cod I'd ever baked in my own kitchen. That was it for me. This cod in parchment recipe has been in my regular rotation ever since, and the chili lime seasoning with sweet corn makes it taste like nothing else out there.

I've been developing and photographing recipes here at Simply LaKita since 2013, and I originally shared this one back in 2020. Since then, I've made it more times than I can count and folded in the feedback from readers who've made it their weeknight staple, including a few genius tricks from the comments that I'll share below. Every tip in this post comes from real testing in my own kitchen.

If baking fish has ever felt intimidating, this is the recipe that will change your mind. The parchment does all the hard work for you. Let's get started!

Ingredients You'll Need

Here's everything you'll need to make this recipe.

• Cod fillets - Look for skinless, boneless fillets about 4-6 ounces each and roughly the same thickness so they finish baking at the same time. Fresh or properly thawed frozen cod both work beautifully.
• Parchment paper - This is what makes the magic happen. You want sheets large enough to fold over each fillet with plenty of room to seal the edges. Don't substitute wax paper, it can't handle oven heat.
• Chili lime seasoning - This is the flavor backbone of the recipe. A blend like Tajín brings heat, salt, and citrusy tang in one shake. You can swap in your favorite fish seasoning if you prefer.
• Whole kernel corn - Fresh cut from the cob, canned and drained, or frozen all work. The corn steams underneath the fish and soaks up all the buttery lime juices.
• Red onion - Sliced thin so it softens in the short bake time. It adds a gentle sweetness and a little bite.
• Butter - A small pat on top of each fillet melts down into a rich sauce inside the packet. Use olive oil for a dairy-free option.
• Lime juice - Freshly squeezed makes a real difference here. Readers have confirmed it in the comments, fresh limes are worth it.
• Fresh lime slices (optional) - For extra flavor while baking and a pretty garnish for serving.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Cod in Parchment

Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.

Step 1: Preheat and Prep Your Parchment

Set your oven to 375°F with the rack in the center, and cut four large rectangles of parchment paper. Bigger is better here, skimpy parchment is the number one reason packets won't seal. Each sheet should fold over the fish with several inches to spare on every side.

Step 2: Season the Cod Generously

Coat both sides of each fillet with the chili lime seasoning, don't be shy. Because the fish steams rather than sears, the seasoning is doing all the flavor work, and a light dusting will taste washed out. Pat the fillets dry first so the seasoning sticks.

Step 3: Build the Packets in the Right Order

Corn goes down first as a bed, then the seasoned cod, then the red onion, butter, lime juice, and optional lime slice on top. That order matters: the corn lifts the fish off the paper so it steams instead of stewing, and the butter melts down through everything as it bakes.

Step 4: Seal the Parchment Tight

Fold the short ends over the fish first, then bring the long sides together and fold them over each other, rolling tightly toward the fish. A tight seal traps the steam, that's what cooks the fish and keeps every drop of those buttery lime juices inside. If your paper won't stay put, a couple of metal paper clips on the folds will hold it (a reader tip that works like a charm).

Step 5: Bake Until the Packets Puff

Bake for 15-18 minutes, depending on thickness, a good rule of thumb is about 10 minutes per inch of fish. The parchment will puff up slightly when the steam builds, which is your visual cue that things are cooking along inside.

Step 6: Rest, Open Carefully, and Serve

Let the packets rest 2-3 minutes out of the oven, then open them away from your face, the escaping steam is hot. Spoon the juices from the bottom of the packet back over the fish before serving. That's the best bite right there.

LaKita's Expert Tips

Here are my best tips for making this recipe turn out perfectly every time.

• Check for doneness at 145°F. If you have an instant-read thermometer, slide it through the parchment into the thickest part of the fillet, 145°F internal temperature means it's done. No thermometer? The cod should be opaque all the way through and flake easily with a fork.
• Choose fillets of even thickness. A thin tail piece will overcook while a thick center-cut is still finishing. If your fillets vary, fold the thin end under itself to even things out.
• Thaw frozen cod completely and pat it very dry. Excess water dilutes the juices in the packet and can leave the fish watery instead of buttery.
• Don't peek before 15 minutes. Opening a packet lets all the steam out, and once it's gone, it doesn't come back. Trust the puff.
• Bake the packets on a sheet pan, never directly on the rack. The pan catches any leaks and makes it easy to move all four packets in and out at once.
• Add a splash of white wine before sealing for a more classic French en papillote flavor, it steams into the fish beautifully.
• Double the batch for easy entertaining. Packets can be assembled before guests arrive and go straight into the oven, everyone gets their own little present to unwrap at the table.

Variations & Substitutions

This recipe is flexible, here are some easy ways to make it your own.

• Swap the fish - Salmon, halibut, or tilapia all work well in parchment. Adjust the bake time to the thickness of the fillet (about 10 minutes per inch).
• Change the seasoning - Lemon pepper, garlic herb, Cajun, or blackened seasoning all take this in a different direction with zero extra work.
• Add quick-cooking vegetables - Zucchini, bell peppers, grape tomatoes, or thin asparagus can go right in the packet. Skip hard vegetables like carrots or potatoes, they won't cook through in the short bake time.
• Make it dairy-free - Use olive oil in place of the butter.
• Add Panko for texture - A reader favorite: mix a little Panko into the seasoning before coating the fish for a subtle crunch.
• Use foil instead of parchment - Foil seals just as tightly and works the same way if that's what you have on hand.

Make-Ahead & Storage

Make-Ahead

You can assemble the packets up to 4 hours ahead, layer everything except the lime juice, seal, and refrigerate on the sheet pan. Add the lime juice just before baking so the citrus doesn't start "cooking" the fish. Add 2-3 extra minutes to the bake time if the packets go into the oven cold from the fridge.

Storage & Reheating

Store leftover cod (removed from the parchment) in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator.

To reheat, place the fish in a covered baking dish with a spoonful of the reserved juices and warm in a 275°F oven for about 10 minutes, the low temperature keeps it from drying out. In a pinch, microwave in 30-second bursts at half power, but the oven does a much better job of keeping the fish tender.

What to Serve with Cod in Parchment

Here are some of my favorite ways to serve this dish.

• Fresh fruit salsa on top - A spoonful of Pineapple Mango Salsa over the finished fish plays perfectly off the chili lime seasoning.
• A green vegetable side - Garlic Green Beans come together on the stovetop while the packets bake.
• Something hearty alongside - Baked Potato Wedges Recipe make this feel like a full fish-and-chips-style dinner without the frying.
• A Southern classic pairing - You can't go wrong serving fish with Hush Puppy Recipe on the side.
• Simple steamed rice - Spoon the packet juices over the rice and thank me later.

Frequently Asked Questions

Did You Make This Recipe?

If you give this cod in parchment a try, I'd love to know what you think! Leave a comment below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. And if a reader tip helped you (like those famous paper clips!), tell me about it. Your comments make these recipes better for everybody. I can't wait to hear how it turns out in your kitchen.