“Baked in parchment with capers and cherry tomatoes — the cod steams in its own juices and emerges perfectly moist.”
En papillote simply means cooked in a paper parcel. It is one of the most foolproof ways to cook white fish — the parchment traps all the steam and flavour, making it nearly impossible to overcook. It also makes for a dramatic presentation at the table.
- 2 Pacific Cod fillets (6 oz each)
- 2 tbsp Capers
- 1 cup Cherry tomatoes, halved
- 4 cloves Garlic, sliced thin
- 4 sprigs Fresh thyme
- 4 tbsp Dry white wine
- 2 tbsp Olive oil
- 1 Lemon, sliced thin
- to taste Salt and black pepper
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01
Preheat oven
Heat oven to 400F (200C).
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02
Prepare parcels
Cut two large sheets of parchment paper. Place a cod fillet in the centre of each.
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03
Add toppings
Top each fillet with cherry tomatoes, capers, garlic, thyme and lemon slices. Drizzle with olive oil and white wine.
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04
Seal parcels
Fold parchment over and crimp edges tightly to seal completely.
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05
Bake and serve
Bake 15-18 minutes. Serve in the parcel — let guests open their own at the table.
The parcel should puff up in the oven — that means it is sealed properly and the steam is doing its job. If it is not puffed, seal any gaps and return to the oven.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
