Cod en papillote simply means “in parchment”. This is a really easy style of cooking fish especially if you are not confident with fish in the kitchen.
Cod en papillote is the traditional version of the modern fish-in-a-bag style of cooking which keeps the fish moist as it gently steams in its own parcel. It also allows all the flavours to mingle plus it looks good when you have your friends round for dinner.
Commonly cherry tomatoes, olives, lemon and herbs can all be used to flavour the fish maybe with a few chilli flakes for a touch of spice. Not too many strong flavours though as it will overpower the fish.
You need portions of a firm white fish like cod or hake if doing individual parcels although whole sea bass or bream cook nicely this way.
Mediterranean Cod en Papillote with Calamari
- 1 ripe beef tomato sliced or cherry tomatoes
- 400 g cod lightly salted, cut into cubes
- 2 squid small or medium, cleaned and thinly sliced
- 1 courgette cut into thin strips or potato slices
- 10 kalamata olives de-stoned and finely chopped
- 3 sprigs monk’s beard optional
- 2 bay leaves
- 4 sprigs thyme
- 2 tbsp dill finely chopped
- 2 tbsp olive oil
- 200 ml white wine
- 1 orange zest only, grated
- 2 pinches dried chilli flakes
- freshly ground black pepper
- Preheat the oven to 220°C/200°C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half.
- Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place it onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes.
- Serve the cod parcels on plates, opened.