This Mediterranean cod is cooked en papillote, which sounds like it’s going to be complicated. It’s actually a posh way of saying ‘fish in a bag’ and it’s dead easy. Phew! This is the BEST midweek recipe, I make it when I’m pushed for time. It takes 20 minutes including preparation and is my go-to recipe for those busy days. It’s also a lush, quick and easy weekend recipe when I don’t fancy cooking and I’m tempted to call for a takeaway. A bonus of this meal is no washing up – I eat it straight from the bag. Winning!
It’s easy to switch up the flavours, which makes this such a versatile meal. In this recipe I’ve used cod, flavoured with seasoning, vine-ripened tomatoes, lemon and mediterranean herbs. You can easily try out different types of fish as well, e.g. coley, haddock, hake, pollock or salmon.
MEDITERRANEAN COD EN PAPILLOTE INGREDIENTS
Like all of my recipes, you only need a handful of fresh ingredients and one or two pantry staples to make this recipe.
- Olive oil, finely chopped herbs and garlic: To make a quick marinade for the fish.
- Cod: Two thick, skinless and boneless fillets.
- Seasoning: Sea salt, cracked black pepper, and chilli flakes if you fancy a touch of heat!
- Lemon: Unwaxed as you’ll be baking this with your fish.
- Cherry tomatoes: Vine-ripened, for a taste of the Med.
HOW TO MAKE MEDITERRANEAN COD EN PAPILLOTE
It couldn’t be easier to make this recipe. First, preheat the oven to 180°C (350°F), then follow these three simple steps:
- Make the herb dressing: Place the olive oil, herbs and garlic in a small bowl and whisk to combine. Set aside.
- Season the cod: Place two pieces of plastic-free baking parchment on a baking tray and place one fish fillet in the middle of each. Season with salt, pepper and chilli flakes (if using), drizzle with the herb mixture, top with the lemon slices and scatter with the tomatoes.
- Bake: Fold the paper inwards on either side, then fold the ends into the centre to to make a sealed parcel. Bake for 15 minutes, or until the fish is cooked through.
That’s is! Just open up the parcel and eat your delicious, flaky cod straight off the paper – minimal washing up for this recipe!
SOME ALTERNATIVE FLAVOUR IDEAS
- Indian-inspired: Use curry powder with olive oil for the fish dressing, add chopped tomatoes, finely diced red onion and coriander to the fish.
- Or go Japanese: Use wild salmon, tamari, ginger, spring onion, miso and coconut milk.
What can I serve with mediterranean cod en papillote?
MORE QUICK AND EASY FISH RECIPES TO TRY
- Baked cod with salsa verde
- Dukkah-crusted cod
- Tikka salmon skewers
- Easy baked salmon ratatouille
- Spiced salmon tray bake
- Pan-fried sea bass with lime, coriander & chilli
MORE MEDITERRANEAN-INSPIRED RECIPES TO TRY
I hope you enjoy this Mediterranean cod en papillote recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Mediterranean cod en papillote
- 2 tbsp olive oil
- 2 tbsp finely chopped fresh herbs (I used basil, oregano & thyme)
- 1 large garlic clove crushed
- 2 thick skinless and boneless cod fillets
- Sea salt and cracked black pepper
- Pinch of chilli flakes (optional)
- 1 unwaxed lemon thinly sliced
- 125 g Vine-ripened cherry tomatoes halved
- Preheat the oven to 180°C (350°F). Place the olive oil, herbs and garlic in a small bowl and whisk to combine. Set aside.
- Place two pieces of baking parchment on a baking tray and place one fish fillet in the middle of each. Season with salt, pepper and chilli flakes (if using), drizzle with the herb mixture, top with the lemon slices and scatter with the tomatoes.
- Fold the paper inwards on either side, then fold the ends into the centre to to make a sealed parcel. Bake for 15 minutes, or until the fish is cooked through. Open up the parcel and serve on the paper.