My favorite way to cook fish! Not only does it maximize flavor, it's also the best way to cook fish without your house smelling like your delicious dinner for days to come. This particular cod recipe takes the best of mediterranean ingredients making a delicious (and fool proof!) way to cook fish.
Cooking en papillote—meaning, in a paper envelope—is as classic as cooking techniques get. Essentially, this simple method steams your ingredients in a small sealed packet and infuses them with the flavors of fresh herbs, broths, or other seasonings. This technique cooks quickly but gently so it’s particularly great for delicate proteins like fish, especially white flaky fish like cod, halibut, or tilapia.
I particularly like how these varieties act as a blank canvas for building flavor—this is a fantastic method for variations as you can play with just about any flavor profile. Plus, no special tools other than parchment paper are needed. And of course who can question the satisfaction of breaking open the packet after baking and being overtaken by the myriad of gorgeous smells steaming out the top—it makes your easy-to-assemble meal a bona fide experience.Print