Description
This Mediterranean Cod en Papillote features tender cod filets gently steamed with zucchini, lemon, olives, tomatoes, and fresh thyme. Baking in parchment locks in moisture and infuses the fish with vibrant Mediterranean flavor while keeping cleanup simple.
Ingredients
- 1 medium zucchini, thinly sliced
- 4 (6-ounce) cod filets, patted dry
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 lemons, thinly sliced
- 1 small shallot, thinly sliced
- 4 sprigs fresh thyme
- 20 olives, halved or quartered
- 20 grape tomatoes, halved
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat oven to 400°F (200°C). Cut four large parchment sheets.
- Divide zucchini among parchment sheets, placing in center.
- Season cod with salt and pepper and place on zucchini.
- Top each filet with lemon slices, shallot, olives, tomatoes, and thyme.
- Drizzle evenly with olive oil.
- Seal packets tightly by folding and crimping edges.
- Bake 12–15 minutes until fish flakes easily and reaches 145°F internally.
- Rest 2–3 minutes before carefully opening and serving.
Notes
- Pat fish dry before seasoning for better flavor adherence.
- Do not overcrowd packets to allow proper steam circulation.
- If filets are thicker than 1 inch, add 2–3 extra minutes.
- For extra flavor, add a splash of white wine before sealing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes