In less than two days, Jason and I will officially be on vacation. We’re both disconnecting completely from work to explore the streets of Spain – and we could not be more excited. Paella, pinchos and sangria, here we come!
I’d be remiss if I didn’t leave you with something tasty to whip up while I’m gone. So here’s an easy recipe to help you transition from summer to fall. It’s the first dish I created after receiving my Sizzlefish product sampling back in June, and a great one to try if you’re intimidated by cooking seafood. The method is foolproof and you can change up the ingredients to suit your mood. No appetite for potatoes or olives? Sub in thinly sliced butternut squash and dried cranberries, if you so desire.
Cod en papillote is at once rustic and elegant, making it an ideal entrée for casual or formal dining. Serve it with a green salad and your favorite white wine, and I guarantee you and your guests will be delighted.
Recipe adapted from Food Network.
- 6 baby Dutch yellow potatoes, sliced into ⅛" discs
- ½ small onion, thinly sliced
- 1 garlic clove, minced
- ⅛ teaspoon dried chili flakes
- 2 tablespoons olive oil, divided
- sea salt and freshly ground black pepper
- 2 skinless cod fillets (4-6 ounces each)
- 1 tablespoon freshly squeezed lemon juice (see notes)
- ½ teaspoon fresh thyme leaves
- 12 grape or cherry tomatoes, halved
- 2 tablespoons sun-dried tomatoes in oil, removed from oil and chopped
- 2 tablespoons pitted Kalamata olives, roughly chopped
- Preheat oven to 425 degrees.
- In a medium bowl, combine the potatoes, onion, garlic, chili flakes and 1 tablespoon olive oil. Season with salt and pepper to taste.
- Place cod on a plate; drizzle with lemon juice, sprinkle on thyme, and season with salt and pepper.
- Cut 2 16" pieces of parchment paper and fold each in half crosswise, and then open and lay flat.
- Arrange half of the potato mixture on 1 piece of parchment paper. Place 1 fillet and half of the tomatoes, sun-dried tomatoes and olives on top of the potato mixture. Drizzle with ½ tablespoon olive oil. Fold parchment paper over fish and, beginning at one corner, make small overlapping pleats all the way around to seal the edges completely. Repeat with second piece of parchment paper. Place packets on a baking sheet.
- Bake for 25 minutes. Remove from the oven and let cool for 5 minutes. Carefully cut open packets, sprinkle with lemon zest, if using, and serve immediately.
Made this for my family tonight and it was fantastic! They were all raving. Thank you.
So glad they enjoyed it, Amy! Thanks for trying the recipe!
This was delicious. Made it for the first time and my husband loved it. Very fresh and healthy.
So glad you both enjoyed the recipe, Val!
What a wonderful recipe. I used it to make a special dinner for my husband and me. It was delicious! Without kalamata olives, I sliced up garlic stuffed olives. That added another level of flavor that was quite good. All in all, a new favorite. Thanks!
Thank you so much for trying the recipe – and love the addition of garlic stuffed olives, Sue! I’ll have to try your twist soon!
This is amazing, done it twice on lockdown date nights. 👌🏼 Can I follow the same recipe but with salmon? Anyone know if the ingredients would complement each other, or would you swap a few ingredients for alternatives?? Thanks, Justin
I am so glad you enjoyed the recipe, Justin! I think salmon would work well … you could try using a different herb (e.g., dill instead of thyme).
I would like to try this for company. Can I put it together in the morning for dinner that night. Will potatoes turn dark?
Hi Carol – I’ve never tried it but would think you could prepare the packets a few hours in advance and store them in the refrigerator until you’re ready to bake.
I have never been a fish lover until my sister made this for me using trout fillets instead of the cod. I loved it and make it quite often. I prepare it ahead of time and just bring it to room temperature before putting it in the oven. My sister added sliced zucchini to the vegetable mixture which is also what I do. Thank you for changing my mind about fish.
So glad you enjoyed the recipe and make it often, Rochelle! Love the addition of zucchini, too – will have to try your twist!