Baked Cod in Parchment: Simple Papillote Recipe

This cod en papillote recipe is elegant, easy, and perfect for a weeknight dinner or a date night. Baking cod in parchment keeps the fish moist and tender, and the bright cilantro‑mint sauce elevates the dish. Follow this simple method to get perfectly flaky cod every time.

Cod en Papillote

Cod en papillote—baked in parchment—is one of my go-to weeknight recipes. It’s simple, reliable, and flavorful, so it shows up on our table frequently. The parchment pouch traps steam and lets the seasonings gently infuse the fish, producing consistently moist, flaky fillets without fuss.

Why This Recipe Works

• The en papillote method prevents overcooking and delivers tender, flaky fish every time.
• Fresh aromatics and a bright cilantro‑mint sauce complement the mild flavor of cod.
• It looks impressive but is easy to prepare—even if you’re new to cooking fish.

What is Cod en Papillote?

Cod en papillote (French for “in paper”) is a technique where fish is baked inside a folded parchment packet. Steam builds up inside the pouch, gently cooking the fish and concentrating flavors. You can vary herbs, citrus, and vegetables, but this version with cilantro‑mint sauce is especially fresh and vibrant.

Ingredients

This recipe highlights fresh herbs and citrus. The cod is simply seasoned, and the cilantro‑mint sauce adds brightness, umami, and a touch of heat.

For the Cod

• 1¼ pound cod, cut into 3 pieces
• Garlic, grated (3 cloves)
• ½ cup cilantro, chopped
• ⅓ cup shallots, thinly sliced
• Juice of 1½ limes
• Kosher salt
• Freshly cracked black pepper
• Avocado oil (or neutral oil) to drizzle

For the Cilantro‑Mint Sauce

• 1 tablespoon fresh mint, minced
• 1 tablespoon cilantro, chopped
• 1 tablespoon shallot, minced
• ¼ teaspoon grated ginger
• ½ teaspoon grated garlic
• 1 teaspoon minced serrano pepper (adjust to taste)
• 1½ tablespoons fresh lime juice
• ½ tablespoon fish sauce
• 1½ tablespoons olive oil
• 2¼ teaspoons sugar

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut three 15‑inch pieces of parchment paper. Fold each piece in half and then open it. Place a cod piece in the center of each sheet.
3. Top each fillet with chopped cilantro, sliced shallots, lime juice, grated garlic, salt, and pepper. Drizzle a little avocado oil over each fillet.
4. Fold the top of the parchment over the fish, then fold the long edges in, one side at a time, creasing each fold to form a sealed packet.
5. Place the packets on a baking sheet and bake 12–15 minutes, until the fish is cooked through and flakes easily with a fork.
6. While the fish bakes, whisk together all cilantro‑mint sauce ingredients in a bowl and set aside.
7. Serve each fillet in its pouch or transfer to a plate, spoon the cilantro‑mint sauce over the fish, and enjoy with your preferred sides.

What to Serve With It

• A crisp green salad for freshness.
• Jasmine rice to soak up the sauce.
• Grilled or steamed vegetables such as asparagus or zucchini.

Prep and Storage Tips

• Make ahead: Assemble the parchment packets up to 8 hours before baking and refrigerate until ready to cook.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a lightly oiled skillet over medium heat until warmed through.

Recipe Summary

Enjoy

This method yields tender, flavorful cod with minimal effort. The cilantro‑mint sauce adds brightness and a touch of heat—perfect for spring and summer meals. Happy cooking!