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Cod en Papillote with Tomatoes and Olives

Cod en Papillote

Cod is a mild, flaky and delicate fish. My husband and I love cod but sometimes it’s hard to find true cod. True cod is Atlantic, not ling cod, black cod (sablefish) or rock cod. These types are totally unrelated to the cod family. Black cod is sometimes sold as butterfish because it has a high fat content making it “buttery” but a true butterfish is a called Pacific pompano. To the Chinese, black cod is known as “gopher fish” but of course it’s not a gopher. As you can see this is all very confusing.

We grill or pan sear most of our fish. However we’ve always wanted to try out a recipe with fish in parchment paper. One of our favorite “go to” cookbooks is the big yellow Gourmet cookbook (we just bought the green Gourmet cookbook). We flipped through the fish recipes and this one was perfect given we had all the ingredients on hand, and it was easy and healthy. The cod was flaky, delicate and juicy. You can definitely experiment with other seasonings (garlic, dill, basil, rosemary, tarragon, etc.) and vegetables (zucchini, leeks, carrots, etc.) as this is a versatile fish and technique. Enjoy!

Cod en Papillote
Adapted from from the Gourmet Cookbook
- serves 2 –

2 cod fillets
Salt and pepper
4-6 tomato slices
Handful of kalamata olives, thinly sliced
1/4 tsp Aleppo pepper
1 tbsp butter, cut into pieces
Zest from 1/4 – 1/2 orange
2 fresh sprigs of thyme
2 fresh sprigs of sage

Equipment Needed:
Parchment paper

1.  Preheat oven to 500 degrees F (rack should be in the middle).
2.  Cut two 12 x 15 inch parchment sheets. Fold each crosswise in half to crease, fold.
3.  Season fish with salt and pepper and place to right of crease on each sheet.
4.  Top each fillet with equal portions of tomato slices, olives, Aleppo pepper, butter, zest and fresh herbs.
5.  Fold left half of parchment over fillet, starting at one corner of crease fold edge of parchment over in triangles and follow in semicircle path around fillet. Smooth out folds as you go and tuck last fold under to seal completely.
6.  Heat large baking sheet in oven for five minutes. Put papillotes on hot baking sheet and bake for 9 minutes.
7.  Transfer packets to plates and slit top with knife. Tear to expose fish and slide onto plates, discard paper.

    One Comment

    1. Peg says:

      Doesn’t get better than that.
      Thank you!

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