This Mediterranean cod en papillote is the most genius way to quickly achieve a simple, healthy, and super delicious dinner. Just steam fish with veggies in a simple parchment paper packet – dinner is done!
What is En Papillote?
Let’s just say I’m convinced that “en papillote” (or “in paper”) has become one of my favorite ways to do weeknights. It’s a French cooking technique where a combination of fish (or poultry) and veggies are folded into a parchment paper pouch, then perfectly steamed in the oven.
So if you’re looking to up the ante of my garlic herb baked cod, this Mediterranean cod en papillote recipe is a no-brainer. It hits the spot with simple and fresh coastal flavors while ensuring you have four all-in-one meals done at the same time.
Mediterranean Cod en Papillote Ingredients
Similar to my Greek sheet pan chicken, the cod is infused with bright Mediterranean flavors and surrounded by fresh vegetables. Here’s what you’ll need!
- Fish: I typically buy fresh cod filets from my local seafood store. But frozen filets will work just fine as long as you thaw them in the fridge the night before. Just try to make sure they’re all about the same size.
- Seasoning & Aromatics: To infuse the cod with flavor, I’m using a simple combo of salt, pepper, fresh thyme, and lemon slices.
- Vegetable: This recipe starts with a layer of zucchini slices, then it’s topped with grape tomatoes and olives. For the olives, feel free to use Kalamata olives, green olives (I’m using Castlevetrano), or a combination of both!
Find the printable recipe with measurements below.
How To Make Cod en Papillote
Before we get started, I suggest grabbing a box of these parchment paper sheets. They’re 12×16 inches — perfect for folding the fish into a pouch!
Assemble the packets. Fold the parchment paper in half, then open it. Add several slices of zucchini in the center of one half, then top with a piece of cod. Season it with salt and pepper.
Add toppings. Top the cod with 2 to 3 lemon slices, a few slices of shallot, a handful of tomatoes and olives, and a spring of thyme. Then drizzle a little olive oil on top of everything.
Helpful tip: If you’re using larger cherry tomatoes rather than grape tomatoes, feel free to cut them into quarters. You can also slice the olives in half or in quarters, it’s up to you!
Fold and seal the pouches. Fold the top half of the parchment paper over the bottom half, then tightly roll up the edges around the cod. Repeat this process with the other 3 pieces of cod.
Bake the cod. Place the 4 parchment paper packets on a baking sheet, place in the oven, and bake for 14 to 18 minutes at 400°F (200°C). The cook time will depend on the thickness of your fish, so keep an eye on it as cod can easily overcook.
Serve it up! Use a knife to pierce the center of each parchment packet, and open it up before serving.
Storage Tips
- Storing for the week: This recipe is great for meal prepping individual meals. Just store it in an airtight container in the fridge for 3 to 4 days.
- Freezing for later: You can freeze this in a freezer-safe container or bag for up to three months. Just make sure to let it thaw in the fridge overnight when you’re ready to eat.
- How to reheat cod: For the fastest method, just pop a portion in the microwave for a minute or two, until warmed through
Serving idea: Not only is this cod en papillote recipe super easy and healthy, but it also presents beautifully making it perfect for dinner parties! You can pre-slice all of the veggies, then just assemble and cook when guests arrive. I love to serve them up with a side of black lentils.
Mediterranean Cod en Papillote Recipe Video
If you’re having trouble visualizing this recipe (especially the folded pouches), take a peek at the video below!
More Mediterranean Recipes
There’s a reason why I always gravitate toward these Mediterranean recipes. They’re light, fresh, healthy, and will make you feel good from the inside out.
- Mediterranean Chickpea Salad
- Greek Sheet Pan Chicken
- Greek Avgolemono Soup
- Very Best Lentil Soup
- Mediterranean Baked Feta
- Roasted Branzino with Citrus Pesto
I guarantee this Mediterranean cod en papillote will become a dinner staple. Once you make it, let me know your thoughts about this recipe in the comment box below!
Description
Video
Ingredients
- 1 medium zucchini
- 4 (6-ounce) cod filets
- kosher salt and freshly ground black pepper, to taste
- 2 lemons, thinly sliced
- 1 small shallot, thinly sliced
- 4 sprigs fresh thyme
- 20 olives, halved or quartered
- 20 grape tomatoes, halved
- 2 tablespoons extra-virgin olive oil
Instructions
- Assemble the packets. Preheat the oven to 400°F (200°C). Fold a 12×16-inch sheet of parchment paper in half, then open it. Add several slices of zucchini in the center of one half, then top with a piece of cod. Season with salt and pepper.
- Add toppings. Top the cod with 2 to 3 lemon slices, a few slices of shallot, a sprig of thyme, 5 olives, and 5 tomatoes (it's okay if these fall to the side). Drizzle a little olive oil on top.
- Fold and seal. Fold the top half of the parchment paper over the bottom half, then tightly roll up the edges around the cod. Repeat this process with the other 3 pieces of cod.
- Bake. Place the 4 parchment paper packets on a baking sheet, place in the oven, and bake for 14 to 18 minutes (depending on thickness), or until the cod is opaque and flakes easily with a fork.
- To serve. Use a knife to pierce the center of each parchment packet, and open it up before serving.
Lisa’s Tips
- Here are the parchment papers I’m using for this recipe!
Nutrition
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Loved it! Just finished eating this meal with my family, and everyone loved it. So easy and tasty — we’ll be adding it to our regular rotation of meals.
Wonderful! Glad the whole family loved this Mediterranean cod recipe, Shawnee!
Absolutely loved this dish, served it with quinoa & kale salad…my husband actually went back for seconds’…definitely will make again
What a delicious and refreshing meal, Norma! Happy to hear you and your husband enjoyed this recipe.