Cod Papillote Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

Steps:

• Preheat oven to 425 degrees or prepare a grill.
• Check cod and remove any remaining bones.
• Fold parchment sheets in half. Cut out half-heart shape so that when the sheet is opened there will be a full heart shape, at least 16 inches wide at its widest point.
• Over medium heat, cook onion in 1 tablespoon of butter and the olive oil, until golden brown, 12 to 15 minutes. Stir regularly. Add salt and pepper.
• When onion is cooked, stir in honey and Madeira. Cook for 1 to 2 minutes. Remove from heat.
• Starting with a fully opened heart shape, place 1 cup of salad greens on one side of the parchment, near the center fold line. On top of the greens add 1 cod fillet, 1 teaspoon butter, one quarter of the cooked onion mixture, one quarter of the lemon juice and 1/4 teaspoon salt and a pinch of pepper. Then place one clam alongside the fillet. (During cooking the clam will open. Its juices become part of the sauce, helping to steam the fish.) Garnish with a sprig of fresh thyme. Repeat to assemble the remaining three papillotes.
• Fold the other side of the parchment paper over the ingredients. And, starting at the fold at the top of the heart, fold the two edges over several times to seal the papillote. (This seam should be on top of the papillote.) Continue this around the entire papillote until you reach the fold at the bottom of the heart. Tuck the very end underneath the papillote to form a tight seal. If grilling, assemble ingredients in center of a double layer of foil. Fold widthwise, crimping edges lightly, then roll and crimp lengthwise.
• Bake for 12 to 15 minutes, or grill 10 minutes.

Steps:

• Cut four 2-foot lengths of parchment paper and fold each in half to make a 1 foot square.
• Place one cod steak slightly below the middle of each square of paper.
• Over each steak, sprinkle 1/4 of the lemon juice, mushrooms, zucchini, bell pepper, and onion.
• Top each with 1 tablespoon "butter.".
• Fold the parchment over the fish and crimp the edges together tightly.
• Place 2 of the packets, side by side, in a microwavable 13x9x2 baking dish.
• Microwave on high for 6 minutes, rotating the dish after 3 minutes.
• OR.
• Preheat oven to 450.
• Center on 12" x 18" heavy duty aluminum foil.
• Bring up the sides and double-fold tops & ends to seal.
• Bake for 12-14 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• For the black cod and ratatouille: Cover a baking sheet with a piece of parchment paper that is about 2-inches wider than the tray on each side (to wrap up the fish completely). Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices with salt and pepper. Lay the black cod on top of the vegetables. Drizzle with olive oil.
• Garnish with the red pepper, garlic, and thyme. Season with salt and pepper. Add the butter on top.
• Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside.
• Place in the oven and bake for about 20 minutes, until flaky.
• For the herb salad: Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss!
• For serving: Transfer the papillote to a serving plate. With a knife, carefully cut the paper to open the papillote and garnish with the herb salad.