Cod en Papillote (Cod in Parchment)

Cod en Papillote means baking cod in parchment. The fish is seasoned with a delicious chili lime blend and paired with corn, red onion, lime juice, and butter for a perfectly cooked simple meal.

If you're craving another baked fish recipe, then be sure to try making some Brown Sugar Dijon Glazed Salmon as well.

This post has been sponsored by Sitka Salmon Shares and contains affiliate links that may earn Simply LaKita a commission at no additional cost to you if you choose to purchase. All thoughts and opinions are my own.

Cod en Papillote sounds so fancy, right?

En papillote simply means 'in paper' in French and the classic method of cooking fish in parchment paper. This method allows the fish to steam in a nice tight packet along with anything else that you prefer to add in as well. The fish comes out tender and juicy. This is perfect if you enjoy baking fish in the oven, but have a hard time not overcooking it. 

Why kind of fish can be baked en papillote?

Any fish that you choose can be baked in parchment paper. Salmon also work well. However, depending on the thickness of the fish, you may have to adjust the baking time a bit. For thicker fish, cook longer, for thinner fish, shorten the cook time. 

For this recipe, I decided to go with cod, specifically Wild Alaskan Pacific Cod. I received this in my share of the month from Sitka Salmon. Sitka Salmon is wild-caught from the waters of Southeast Alaska and the North Pacific area. Each fish is individually caught by one of their fisherman-owners or partner fisherman. This relationship ensures the fish is traceable to the source.

Sitka Salmon is convenient because it is home delivered directly to your door. With so many shares available there is truly something for everyone.

What ingredients are needed for this baked cod recipe?

1. Parchment paper
2. Pacific cod or your favorite fish
3. Chili lime seasoning blend 
4. Corn 
5. Red onion 
6. Lime juice 
7. Butter or olive oil 

How to make cod en papillote:

Begin the recipe by preheating the oven to 375 degrees F. and make sure the oven rack is in the center position of the oven. Grab some parchment paper and cut it into four large rectangles, make sure it is big enough to fold over your fish. Generously season both sides of each piece of fish with the chili lime seasoning blend. Set aside. 

Working with one piece of parchment paper and fish at a time. Place an even layer of corn at the bottom of the middle of the parchment paper. Top with a piece of seasoned fish, followed by the red onion, butter, and a squeeze of lime juice. Feel free to top with an additional slice of fresh lime as well. 

Fold the parchment paper over to cover the fish and roll tightly to completely cover. I prefer to fold the shortest sides into the fish first followed by joining the two remaining longest ends over the top, then rolling down tightly until I reach the end. Continue this process with the remaining pieces of parchment paper and ingredients. 

Place each packet on a baking sheet and place into the preheated oven. Bake for 12 to 15 minutes depending on the size of your fish. Carefully remove the packet from the oven and allow them to sit and steam for an additional 2 to 3 minutes before serving. Open the packets easily with a fork and serve warm topped with your favorite fresh toppings such as chopped cilantro, sliced grape tomatoes, avocado, or salsa. 

How do you seal fish in parchment?

The best way to do this is to wrap the parchment paper as tightly as you can against itself. Make sure you are using parchment paper and not wax paper. Please do not use wax paper or plastic wrap as a substitute for the recipe. You may, however, use aluminum foil for this recipe. 

Need more seafood dinner ideas? Try these:

• Brown Sugar Dijon Glazed Salmon 
• Baked Shrimp Scampi
• Salmon Patties 

Have any comments, questions, or other delicious ways to use this Cod en Papillote/Cod in Parchment? Please share them in the comments below!

Recipe