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Cod en Papillote Recipe

A surprisingly flavourful dish with simple ingredients; so easy to make!
Course: Main
Cuisine: French
Servings: 4

Ingredients

  • Ingredients
  • Parchment paper
  • 4 cod fillets 4-6 ounces each
  • 1 tablespoon plus 4 teaspoons olive oil divided
  • 3 cloves garlic 2 thinly sliced, 1 halved
  • 1/8 teaspoon red pepper flakes
  • 1 cup grape tomatoes halved
  • 2 tablespoons capers drained
  • 8 large pitted Kalamata olives, quartered
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 teaspoons dry white wine
  • 4 teaspoons unsalted butter
  • 8 fresh thyme sprigs
  • 4 slices 1/2-inch thick Ciabatta bread

Instructions

  • Instructions:
  • Heat oven to 450°F
  • Fold four 15-inch-square pieces of parchment in half
  • Starting at fold of each piece, draw half a large heart shape, cut along lines; open
  • Place 1 fish fillet next to crease on each piece of parchment
  • In a small skillet, warm 1 tablespoon oil over medium heat; sauté sliced garlic and pepper flakes until garlic turns golden (1 minute)
  • Remove skillet from heat; stir in tomatoes, capers and olives
  • Sprinkle fish with salt and pepper
  • Divide tomato mixture among fish
  • Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs
  • 10. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely
  • 11. Place packets on a large rimmed baking sheet; roast 8 minutes
  • 12. Broil or toast Ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil
  • 13. Transfer packets to plates; slit tops with a knife; gently open
  • 14. Serve 1 slice Ciabatta with each packet