Parsley Cod en papillote

AuthorAnnie Curns
RatingDifficultyIntermediate

Parsley cod en papillote is fine dining without the hassle. Truly easy to make and oh so delicious. Impress your friends and family today with this recipe inspired by fancy restaurants worldwide.

parsley cod close up on fork

Yields2 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 1 cup white wine
 2 tbsp malt vinegar
 2 tbsp extra virgin olive oil
 1 cup fresh parsley (chopped)
 2 Cod fillets (~6 oz each)
 2 cloves garlic (sliced)
 2 tbsp garlic (minced)
 ½ cup scallions (chopped - white ends)
 ½ cup green peppers (chopped)
 1 yellow pepper (shoestring cut)

1

Mix wine, vinegar, olive oil, minced garlic and 1/4 cup of parsley in a baking dish. Add both fish fillets and top with chopped parsley. Refrigerate and marinate for 2 hours.

Marinating cod in butter and white wine sauce

2

Lay sheet of aluminum foil on flat surface. Place parchment paper on top. Trim parchment paper as needed. Fold parchment paper to form a bowl. Spoon 2 tbsp of marinate mixture onto paper. Place fish in middle of paper. Sprinkle scallions, garlic slices and green peppers around the fish. Arrange slices of yellow peppers on top of the fish. Top with parsley. Spoon some of marinate mix on top. Fold and seal parchment paper into a tent like packet. Fold the aluminum foil around the paper packet. Try to get a good seal by pinching the edges of the aluminum foil.

3

Create a separate packet for each piece of fish. It may seem like a lot of effort but the taste is WELL WORTH IT!!! (Besides, it is kinda fun)

4

Bake packets at 375 F for 25 to 30 minutes. Serve finished packets directly on plates. Let your guests open their own packets. (That is half the fun!)

What is en papillote?

Many times people skip over recipes because of fancy terms like en Papillote which is a French term that roughly translates to "in paper". This cooking method is easy to master and is quite versatile. In fact, most people have used this method at one time or another but just never called it "en Papillote". Read What is en Papillote article from Today in the Kitchen.

Why use en papillote?

Great question. To begin with, en Papillote does represent a fair amount of effort. The short answer to "why" is flavor, flavor, flavor. This method produces a taste which is unbeatable. Better yet, en papillote cooks the entire meal in one packet. Meat, veggies, and garnish. Simply take the packet from the oven, open it and your entire meal is in front of you. Moreover, cleanup is breeze. When you are finished, ball up the foil and throw it away.

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Ingredients

 1 cup white wine
 2 tbsp malt vinegar
 2 tbsp extra virgin olive oil
 1 cup fresh parsley (chopped)
 2 Cod fillets (~6 oz each)
 2 cloves garlic (sliced)
 2 tbsp garlic (minced)
 ½ cup scallions (chopped - white ends)
 ½ cup green peppers (chopped)
 1 yellow pepper (shoestring cut)

Directions

1

Mix wine, vinegar, olive oil, minced garlic and 1/4 cup of parsley in a baking dish. Add both fish fillets and top with chopped parsley. Refrigerate and marinate for 2 hours.

Marinating cod in butter and white wine sauce

2

Lay sheet of aluminum foil on flat surface. Place parchment paper on top. Trim parchment paper as needed. Fold parchment paper to form a bowl. Spoon 2 tbsp of marinate mixture onto paper. Place fish in middle of paper. Sprinkle scallions, garlic slices and green peppers around the fish. Arrange slices of yellow peppers on top of the fish. Top with parsley. Spoon some of marinate mix on top. Fold and seal parchment paper into a tent like packet. Fold the aluminum foil around the paper packet. Try to get a good seal by pinching the edges of the aluminum foil.

3

Create a separate packet for each piece of fish. It may seem like a lot of effort but the taste is WELL WORTH IT!!! (Besides, it is kinda fun)

4

Bake packets at 375 F for 25 to 30 minutes. Serve finished packets directly on plates. Let your guests open their own packets. (That is half the fun!)

Parsley Cod en papillote

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