Baked Cod With Veggies En Papillote Recipes

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FISH EN PAPILLOTE



Fish en Papillote image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 47m

Yield 4 servings

Number Of Ingredients 11

1/2 red onion, julienned
1 zucchini, julienned
1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 (4-ounce) sole fillets, hake, flounder or other white fish
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine

Steps:

  • Preheat oven to 375 degrees F.
  • In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

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

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

FISH EN PAPILLOTE



Fish En Papillote image

A recipe for simple, perfect fish en papillote with vegetables. This healthy method for baking fish in parchment results in tender, flaky fish every time!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 35m

Number Of Ingredients 10

4 6-ounce cod fillets (or another firm-bodied fish, such as salmon,flounder, trout, or halibut)
1/4 cup Land O Lakes® Butter with Canola Oil
2 garlic cloves (minced)
2 tablespoons chopped fresh parsley (plus additional for serving)
1 small or 1/2 large shallot
½ teaspoon kosher salt (plus additional for seasoning)
¼ teaspoon ground black pepper
1 small lemon
4 cups lightly packed tender salad greens (like spinach, arugula, radicchio, or even mixed greens)
12 cherry tomatoes (halved)

Steps:

  • Place a rack in the center of your oven and preheat the oven to 425 degrees F.
  • In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
  • Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
  • Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
  • Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 273 kcal, Carbohydrate 7 g, Protein 32 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 516 mg, Fiber 2 g, Sugar 3 g

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE



Fish en Papillote, Mediterrnanean-style image

Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 13

1 1/4 lb cod fish fillet ((1-inch thick) cut into 4 pieces)
Kosher salt and black pepper
1/2 tomato (thinly sliced into 4 rounds)
½ green bell pepper (cored, thinly sliced into 4 rounds)
½ lemon (thinly sliced into rings)
Handful pitted green olives (optional)
¼ cup extra virgin olive oil
Juice of ½ lemon
1 shallot (chopped)
2 garlic cloves (chopped)
1 tsp oregano
1 tsp paprika
½ tsp cumin

Steps:

  • Heat the oven to 425 degrees F.
  • Season the fish with kosher salt and pepper on both sides.
  • Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
  • Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
  • Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
  • Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
  • Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
  • To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

Nutrition Facts : Calories 221.3 kcal, Carbohydrate 4.9 g, Protein 26.1 g, Fat 11.7 g, SaturatedFat 1.7 g, Sodium 370.9 mg, Fiber 1.4 g, Sugar 1.7 g, ServingSize 1 serving

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