Best Cod Papillote Recipes

BAKED COD WITH VEGGIES EN PAPILLOTE

Baked Cod with Veggies en Papillote image

Cooking en papillote is just a fancy way of saying: Break out the parchment paper! It's the easiest way to get baked cod and veggies to cook perfectly.

Provided by My Food and Family

Categories Beans

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 can (19 oz.) cannellini beans, rinsed
1 cup frozen peas
1/4 cup thin red pepper strips
2 cloves garlic, minced
1/4 tsp. freshly ground black pepper
4 cod fillets (1 lb.)
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. butter

Steps:

Heat oven to 425ºF.
Combine first 5 ingredients; spoon onto centers of 4 large parchment sheets. Top with fish; drizzle with dressing, then butter.
Fold top and ends of each parchment sheet to make packet; place in single layer on rimmed baking sheet.
Bake 15 min. or until fish flakes easily with fork. Carefully open parchment packets before serving.

Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 31 g

COD PAPILLOTE

Cod Papillote image

Provided by Dena Kleiman

Categories dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 6-ounce cod fillets
4 sheets parchment paper or foil
1 medium-size yellow onion, sliced thin
1 tablespoon plus 4 teaspoons butter
2 tablespoons olive oil
Salt and freshly ground pepper to taste
4 teaspoons honey
4 tablespoons Madeira
4 cups, lightly packed, salad greens (like red leaf and bibb lettuce, arugula, radicchio, endive, mache)
Juice of 1 lemon
4 littleneck clams
4 sprigs thyme

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.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 673 milligrams, Sugar 8 grams, TransFat 0 grams

COD EN PAPILLOTE

Cod En Papillote image

From "The South Beach Diet" copyright 2003. Phase two recipe. Adapted to serve 4. The original instructions are for cooking in a microwave. I make this in the oven and have included those instructions.

Provided by WendyMaq

Categories < 30 Mins

Time 29m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 cod steaks, 1-inch thick (about 2 2/3 lbs)
4 tablespoons lemon juice
2 cups mushrooms, thinly sliced
1 small zucchini, julienned
1 small red bell pepper, julienned
1 small onion, thinly sliced
4 tablespoons I Can't Believe It's Not Butter® Spread
1/2 teaspoon dried tarragon leaves
1 pinch black pepper, freshly ground

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.