baked cod parcels

By The Culinary Chase | April 2, 2025 |

En papillote is French for “enveloped in paper” (or al cartoccio in Italian). It is a cooking method where food is sealed in a folded pouch of parchment paper or tin foil and baked. As it cooks, the ingredients gently steam in their juices, locking in moisture and flavor. While commonly used for fish and vegetables, it also works beautifully with lamb and poultry.

This technique has been popular in France since the 17th century. It’s simple, flavorful, and requires minimal cleanup. In just 20 minutes, you can have a healthy, all-in-one meal on the table. Baked cod with vegetables en papillote is effortless to prepare, making it the perfect midweek dinner.

Cooking in packets offers endless possibilities. If you love this dish, try my soy and ginger shrimp packets or sea bass en papillote with tangerine and grapefruit for another quick and delicious meal!

you will need

cod fillets OR other firm white fish
cherry tomatoes, halved
asparagus
red onion, thinly sliced
1 large clove of garlic, chopped
pangrattato (recipe below)
zest of 1 lemon
lemon, thinly sliced
fresh Italian parsley, chopped

method

Preheat the oven to 400°F. Tear off a sheet of aluminum foil large enough to fold in half and fully enclose the fish. Place the foil on a baking tray.

To build the base, arrange the asparagus in a single layer, side by side. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Scatter the tomato halves along the sides of the asparagus. Sprinkle a portion of the pangrattato over the vegetables, then place the cod fillet on top, tucking the tail under for an even fit.

Season the cod with salt and pepper, drizzle with olive oil, and add another sprinkling of the pangrattato. Lay the lemon slices over the fish. Fold the foil over and seal the edges tightly with your fingers to create a secure packet.