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Cod en papillote, French for enveloped in paper, or cod al cartoccio, Italian for folded pouch is a method of cooking that uses the moisture of the food or an additional liquid, like wine, lemon juice, stock, or water to steam the food while baking in the oven or on a grill.

This is a great way to feed a crowd and can be easily made ahead and stored in the refrigerator and baked off about 20 minutes before serving. Here are detailed instructions on how to fold the parchment around the fish, https://www.finecooking.com/article/how-to-fold-and-bake-fish-in-parchment-paper.

The results are a flaky, moist fish with crispy steamed vegetables. Definitely a great way to cut down on calories.

2 (6-8 oz) pieces of cod loin 1-1/2” Thick
1 medium shallot, thinly sliced
2 small Carrots, julienned 1/4” and/or 4 baby bok choy, cut in half
1 teaspoon ginger, grated
1/2 teaspoon dried thyme or 2 fresh sprigs of thyme
1 lemon, 4 thin slices, plus a squeeze of lemon juice
Salt and pepper
2 pieces of parchment paper or aluminum foil (12”x16”)
Excellent quality olive oil for finishing

Preheat oven 400°. In a medium bowl, add the shallot, carrots and/or bok choy and grated ginger. Season with salt and pepper and stir the mixture to incorporate the flavors. Prepare the parchment, see above instructions.

Add the shallot and vegetable mixture between the 2 pieces of parchment. Season the fish with salt and pepper, and place on top of the shallot and vegetable mixture. Add the thyme, squeeze of lemon juice, approximately 1 teaspoon each serving. Place the lemon slices on top of the fish and fold the papillote.

Bake on a sheet pan for 15 minutes. Add an additional 2 minutes to baking time if made ahead and stored in the refrigerator. Cut open the pouches, exposing the fish, but don’t let the juices run out.

Drizzle with a good quality fruity olive oil and serve on a plate. Serve with a side salad.

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