Summary: Cod en papillote (from the French en papillote, "in paper package") is a cooking technique that involves wrapping cod with vegetables, herbs, and a splash of oil or wine inside a parchment paper (or aluminum foil) package and baking it. When hermetically sealed, the package inflates with steam, and the cod cooks in its own juices, concentrating all the flavors and aromas inside the package.
What is cod en papillote?
Cod en papillote (from the French en papillote, "in paper package") is a cooking technique that involves wrapping cod with vegetables, herbs, and a splash of oil or wine inside a parchment paper (or aluminum foil) package and baking it. When hermetically sealed, the package inflates with steam, and the cod cooks in its own juices, concentrating all the flavors and aromas inside the package.
It's a brilliant technique for several reasons: it's healthy (steam cooking with no or very little added fat), it's easy (everything in one package, no mess), it's quick (15-18 minutes in the oven), the result is juicy (the cod never dries out), and the presentation is spectacular (opening the package at the table is a moment of culinary theater, with the aromatic steam escaping).
At Bacalalo, we recommend en papillote as one of the best techniques for cooking cod: it's impossible for it to dry out (the steam keeps it moist), it concentrates all the flavors, and it's an elegant way to serve a cod loin with minimal effort.
En papillote cooking has a fascinating history that dates back long before the invention of parchment paper. Ancient peoples already wrapped food in vine leaves, banana leaves, corn husks, or damp clay to cook it over coals, trapping the steam and juices inside. In ancient Rome, fish was wrapped in fig leaves smeared with fat before roasting. The technique as we know it today became popular in 18th-century French cuisine, when chefs began using greased paper to cook fish and poultry in the ovens of aristocratic homes. The term en papillote comes from the French papillon (butterfly), due to the way the edges of the paper are folded, resembling wings. Today, en papillote cooking is experiencing a renaissance thanks to its perfect alignment with modern healthy cuisine: minimal fat, maximum flavor, and a theatrical presentation that excites both in fine dining restaurants and at home dinners.
Advantages of en papillote cooking
- Guaranteed juiciness: The cod cooks in its own steam and never dries out.
- Concentration of flavors: All aromas are enclosed in the package. Each ingredient contributes its flavor to the whole.
- Healthy: You don't need oil (or just a drizzle). It's essentially steam cooking.
- No mess: Everything cooks inside the package. No pans or pots to wash.
- Individual portions: Each diner gets their own package. Ideal for dinner parties.
- Theatrical presentation: Opening the package at the table and having the aromatic steam escape is a moment of enjoyment.
- Versatility: You can put whatever you want inside the package. Each person can customize their ingredients.
Ingredients for 4 people
- 4 desalinated cod loins, 180-200 g each
- 1 zucchini, thinly sliced
- 1 carrot, thinly julienned
- 1 leek, thinly sliced
- 8 cherry tomatoes, halved
- 12 black olives
- 4 sprigs fresh thyme (or rosemary)
- 4 lemon slices
- Extra virgin olive oil
- Salt, pepper
- 4 large sheets of parchment paper (40x40 cm)
Vegetables: The good thing about en papillote is that you can use whatever vegetables you have. Peppers, mushrooms, asparagus, green beans, onion, fennel... any vegetable that cooks in the same time as the cod (15-18 min) works. Cut them thinly so they cook at the same time as the fish.
Related products from Bacalalo
Step-by-step preparation
1. Prepare the vegetables (10 minutes)
Cut all the vegetables into thin slices or julienne. The thinner they are, the better they will cook in the oven. Mix in a bowl with a drizzle of oil, salt, and pepper.
2. Assemble the packages (5 minutes)
Preheat the oven to 200 °C (392 °F). Spread out the parchment paper sheets. In the center of each, place a portion of vegetables as a bed. Place a cod loin on top (skin-side down). Add 3 cherry tomatoes, 3 olives, a sprig of thyme, and a lemon slice on top. Drizzle with olive oil. Optional: a splash of white wine (2 tablespoons).
3. Close the packages
Bring the edges of the paper together at the top and fold down several times, pressing firmly. Close the sides by folding and tucking them in, as if making a flat empanada. The package must be hermetically sealed so that the steam does not escape. If using aluminum foil, simply wrap and crimp the edges.
4. Bake (15-18 minutes)
Place the packages on a baking sheet. Bake at 200 °C (392 °F) for 15-18 minutes. You'll know they're ready when the packages have visibly puffed up with the internal steam.
5. Serve
Place each package on a plate. Bring them to the table sealed. Each diner opens their own package with a knife or scissors, cutting the top. The aromatic steam that escapes is the best appetizer. Serve directly from the paper, without transferring.
6 variations of cod en papillote
1. Mediterranean
Cherry tomatoes + black olives + capers + sliced garlic + oregano + olive oil. The most aromatic and classic version.
2. Asian
Grated ginger + soy sauce + sesame seeds + bok choy + cilantro. Substitute olive oil with sesame oil. A modern and surprising twist.
3. Provençal
Sliced fennel + tomato + Niçoise olives + Herbs de Provence + white wine. French elegance.
4. With potato
Place very thin slices of potato (2 mm, cut with a mandoline) as a base under the cod. You'll need an extra 3-5 minutes in the oven for the potato to cook.
5. With pesto
Spread a tablespoon of pesto (basil or arugula) on the cod before closing. Pesto adds intense flavor, and the fat from the oil and pine nuts keeps the cod juicy.
6. Minimalist
Just cod, lemon, olive oil, and a sprig of rosemary. The purest version: to appreciate the quality of the cod without distractions.
Tips for a perfect papillote
- Thin vegetables: Vegetables must be cut thinly so they cook in 15-18 min. Thick pieces will remain raw.
- Seal well: If the package is not airtight, steam escapes and the cod dries out. Fold the edges 2-3 times.
- Do not open to check: Resist the temptation to open the package to see if it's ready. If you open it, you lose the steam and the cod dries out. Trust the time: 15-18 min at 200 °C (392 °F) is accurate.
- A splash of liquid: 2 tablespoons of white wine, fish broth, or lemon juice inside the package generate more steam and more flavor.
- Large parchment paper: Don't skimp on paper. You need space to assemble and close. 40x40 cm (16x16 inches) per package is the minimum.
Parchment paper vs. aluminum foil
- Parchment paper: The preferred option. It visibly puffs up when cooked (nice visual effect). Does not react with acidic foods (lemon, tomato). More ecological.
- Aluminum foil: Easier to seal (molds better). Conducts heat better. But can react with acids and leave a metallic taste. Does not visibly puff up.
- Recommendation: Use parchment paper for most preparations. Use aluminum foil if you need a tighter seal or if you are cooking over coals/barbecue.
There are also reusable silicone bags specifically designed for en papillote cooking, which can withstand temperatures up to 230 °C (446 °F) and are dishwasher safe. They are a sustainable option if you frequently prepare en papillote. As for the size of the paper, it is essential to be generous: a rectangle of at least 40x40 cm (16x16 inches) per serving ensures enough space to assemble the ingredients, fold the edges loosely, and leave an air chamber where the steam that will cook the cod will accumulate. If the paper is too small, the folds will be forced, the seal will not be airtight, and you will lose the very essence of the technique.
Storage
Cod en papillote is meant to be eaten fresh: it's a last-minute dish that loses its appeal if stored. If you have leftovers, unwrap the package, store the cod and vegetables in an airtight container in the refrigerator (2 days), and reheat gently in the microwave or by steaming. But ideally, prepare only what you intend to consume: the magic of en papillote is in opening it at the table.
Nutritional information
- Calories: 250-300 kcal per serving
- Protein: 28-32 g (cod)
- Fats: 8-12 g (olive oil)
- Carbohydrates: 8-12 g (vegetables)
- Fiber: 3-5 g (vegetables)
Cod en papillote is one of the healthiest dishes in the repertoire: low in calories, high in protein, rich in vitamins from vegetables, and with minimal added fat. It's the perfect recipe for weight management diets, Mediterranean diets, and for anyone who wants to eat well without complications. Moreover, by retaining all the juices inside the package, no nutrients are lost during cooking. This characteristic makes en papillote a technique especially valued by nutritionists, as water-soluble vitamins that are normally lost when boiling or blanching vegetables are trapped in the package and consumed with the dish.
Conclusions
- What is cod en papillote?: Cod en papillote (from the French en papillote, "in paper package") is a cooking technique that involves wrapping cod with vegetables, herbs, and a splash of oil or wine inside a parchment paper (or aluminum foil) package and baking it.
- Advantages of en papillote cooking: Vegetables: the good thing about en papillote is that you can use whatever vegetables you have.
- Step-by-step preparation: Cut all the vegetables into thin slices or julienne.
- 6 variations of cod en papillote: Cherry tomatoes + black olives + capers + sliced garlic + oregano + olive oil.
- Tips for a perfect papillote: There are also reusable silicone bags specifically designed for en papillote cooking, which can withstand temperatures up to 230 °C (446 °F) and are dishwasher safe.
Frequently Asked Questions
How long in the oven?
15-18 minutes at 200 °C (392 °F) for loins of 180-200 g (6.3-7 oz). If the loins are thinner, 13-15 min. If they are thicker, up to 20 min. The package should be visibly puffed up. The thinner they are, the better they will cook in the oven's time.
Can it be done on the grill?
Yes, use aluminum foil (not parchment paper). Place the packages on the grill over indirect heat for 15-20 minutes. The result will have a very appealing smoky nuance.
Can you open it to check for doneness?
It's best not to: you lose all the steam. If in doubt, open just one package (yours) to check. If it's ready, the others will be too (they are equal portions). Do not open to check: resist the temptation to open the package to see if it's ready.
What cut of cod is best?
Loin is ideal: thick and uniform, it cooks evenly. The flank is thinner and cooks faster (13-15 min).
Can it be made with frozen cod?
Not directly: thaw completely in the refrigerator first (12h). Frozen cod releases too much water inside the package and dilutes the flavors.
Buy premium cod loins for en papillote at Bacalalo.
Products that might interest you
Discover more
