Cod Papillote Recipes

FISH EN PAPILLOTE

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F.
• In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

FISH EN PAPILLOTE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE

Steps:

• Heat the oven to 425 degrees F.
• Season the fish with kosher salt and pepper on both sides.
• Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
• Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
• Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
• Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
• Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
• To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

COD PAPILLOTE

Steps:

• Preheat oven to 425 degrees or prepare a grill.
• Check cod and remove any remaining bones.
• Fold parchment sheets in half. Cut out half-heart shape so that when the sheet is opened there will be a full heart shape, at least 16 inches wide at its widest point.
• Over medium heat, cook onion in 1 tablespoon of butter and the olive oil, until golden brown, 12 to 15 minutes. Stir regularly. Add salt and pepper.
• When onion is cooked, stir in honey and Madeira. Cook for 1 to 2 minutes. Remove from heat.
• Starting with a fully opened heart shape, place 1 cup of salad greens on one side of the parchment, near the center fold line. On top of the greens add 1 cod fillet, 1 teaspoon butter, one quarter of the cooked onion mixture, one quarter of the lemon juice and 1/4 teaspoon salt and a pinch of pepper. Then place one clam alongside the fillet. (During cooking the clam will open. Its juices become part of the sauce, helping to steam the fish.) Garnish with a sprig of fresh thyme. Repeat to assemble the remaining three papillotes.
• Fold the other side of the parchment paper over the ingredients. And, starting at the fold at the top of the heart, fold the two edges over several times to seal the papillote. (This seam should be on top of the papillote.) Continue this around the entire papillote until you reach the fold at the bottom of the heart. Tuck the very end underneath the papillote to form a tight seal. If grilling, assemble ingredients in center of a double layer of foil. Fold widthwise, crimping edges lightly, then roll and crimp lengthwise.
• Bake for 12 to 15 minutes, or grill 10 minutes.

COD EN PAPILLOTE

Steps:

• Cut four 2-foot lengths of parchment paper and fold each in half to make a 1 foot square.
• Place one cod steak slightly below the middle of each square of paper.
• Over each steak, sprinkle 1/4 of the lemon juice, mushrooms, zucchini, bell pepper, and onion.
• Top each with 1 tablespoon "butter.".
• Fold the parchment over the fish and crimp the edges together tightly.
• Place 2 of the packets, side by side, in a microwavable 13x9x2 baking dish.
• Microwave on high for 6 minutes, rotating the dish after 3 minutes.
• OR.
• Preheat oven to 450.
• Center on 12" x 18" heavy duty aluminum foil.
• Bring up the sides and double-fold tops & ends to seal.
• Bake for 12-14 minutes.