Cod en Papillote with Mediterranean Vegetables

Foundations Referenced

• → Techniques — En Papillote

Ingredients

• 4 cod fillets, 6 oz each
• Salt, pepper
• 1 small zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, halved
• 1 small red onion, thinly sliced
• 2 tbsp capers
• 4 thin lemon slices
• 4 sprigs fresh oregano or thyme
• 4 tbsp extra-virgin olive oil
• 4 tbsp dry white wine
• 4 large sheets parchment paper

Method

1. Preheat oven to 400°F.
2. Build packets: Fold each parchment sheet in half, cut into a large heart shape. Open flat. On one half, layer: zucchini slices → cherry tomatoes, olives, onion, capers → cod fillet (season with salt and pepper) → lemon slice → oregano → drizzle 1 tbsp olive oil and 1 tbsp wine.
3. Seal: Fold parchment over. Starting at one end, make small overlapping folds to crimp the edge tightly. Twist the tail end to lock. The packet must be airtight.
4. Bake: Place packets on a sheet pan. Bake 15–18 min. Packets will puff dramatically when done.
5. Serve: Place puffed packet on plate. Cut open at the table — the aromatic steam is part of the experience.

What You're Practicing

• En papillote: steam + oven heat in a sealed environment
• Building flavor in a closed system — the wine, oil, vegetables, and fish juices create an instant sauce
• Crimping technique for an airtight seal
• This is the same technique as the bass en papillote from Ch.03, proving the method works with any fish