Cod in Parchment Recipe
This easy cod in parchment recipe (cod en papillote) bakes in just 15-18 minutes with chili lime seasoning, corn, and butter. Foolproof, flaky fish every time!
Servings: 4
Calories: 183kcal
Equipment
- Parchment paper (4 sheets)
- 1 Sheet pan
Ingredients
- 1 pound (3-4 pieces) cod or your favorite fish
- 1 tablespoon chili lime seasoning blend, such as Tajin
- 1 cup whole kernel corn
- ¼ cup red onion, chopped
- 2 tablespoons butter, divided
- 2 teaspoons Lime juice
- 4 slices of fresh lime (optional)
Instructions
- Set your oven to 375°F and adjust the rack to the center.
- Cut 4 large rectangles of parchment paper. They should be big enough to fold over the fish with space to seal the edges.
- Generously season both sides of each cod fillet with 1 tablespoon chili lime seasoning.
- Assemble the Packets: Place a layer of the ¼ cup corn in the center of each parchment sheet. Add a seasoned cod fillet on top. Top with some of the ¼ cup red onion, a small pat of the 2 tablespoons of butter, a drizzle of 2 teaspoons lime juice, and an optional lime slice.
- Seal the Parchment: Fold the short ends over the fish. Bring the long sides together and fold them over each other, rolling tightly to seal.
- Place the sealed packets on a baking sheet and bake for 15–18 minutes, depending on the thickness of the fish. The parchment should puff up slightly.
- Remove from the oven, let rest for 2–3 minutes, then carefully open the packets (watch for steam). Spoon the juices over the fish and serve warm.
- Serve warm topped with your favorite fresh toppings such as chopped cilantro, sliced grape tomatoes, avocado, or salsa blend. Store any leftovers in an airtight container up to 1 day.
Video
Nutrition
Calories: 183kcal | Carbohydrates: 8g | Protein: 21g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 169mg | Potassium: 578mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1087IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
