Easy Asian Cod en Papillote
Easy Asian cod en papillote with ginger, garlic, and tomatoes, baked in parchment for tender, flaky fish every time. This simple weeknight cod recipe has big flavor, minimal cleanup, and is ready in about 30 minutes.
Servings: 2 people
Calories: 331kcal
Equipment
- 1 baking tray
- 2 Parchment paper (15x15 inch squares)
- 1 Scissors
Ingredients
- 2 Cod fillet (about 6 oz each)
- 2 tablespoon Fresh ginger cut into match sticks
- 2 tablespoon Oyster sauce
- 2 teaspoon Sesame oil
- 2 tablespoon Fresh lime juice
- 2 cloves Garlic cloves
- 2 tablespoon Olive oil
- 4 pieces Campari (halved)
- Salt and pepper to taste
- Fresh parsley
Instructions
- Preheat your oven to 400°F (200°C). Trust me, having the oven ready is key!
- Cut your parchment: For each serving, cut a piece of parchment paper about 15x15 inches. Fold it in half.
- Layer your ingredients: Open your parchment heart and place everything on one side.
- Seal the deal: Fold the empty half of the parchment over your ingredients. Starting at the top, make small, tight, overlapping folds along the open edge, crimping as you go to create a sealed packet.
- Transfer to baking sheet: Place your beautiful packets on a baking sheet. If making multiple servings, make sure they don't overlap.
- Bake for 12-15 minutes. The exact time depends on the thickness of your cod fillets – thicker pieces may need an extra minute or two.
- Check for doneness: The parchment should puff up and brown slightly. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Serve immediately: Place each packet directly onto dinner plates.
Notes
- Fish thickness matters: Thicker cod fillets (around 1 inch) will need closer to 15 minutes, thinner pieces may be done at 10–12 minutes.
- Don’t skip drying the fish: Pat the cod very dry with paper towels so the sauce sticks and the fish doesn’t steam in extra water.
- Go easy on sesame oil: It’s strong. A little goes a long way, and you can always balance with more olive oil or lime juice.
- Veggies must be thin: Slice carrots, zucchini, or bok choy thin so they steam in the same time as the fish. Thick chunks will stay crunchy.
- Parchment > foil for flavor: You can use foil, but parchment gives a nicer presentation and doesn’t react with citrus.
- Using frozen cod: Thaw completely in the fridge and pat dry before seasoning. Don’t bake rock-solid frozen fillets in parchment or they’ll cook unevenly.
- Make-ahead: You can assemble packets up to 4 hours ahead and keep them on a baking sheet in the fridge. Bake straight from cold, adding 1–2 extra minutes if needed.
- How to serve: Open packets at the table (scissors are easiest) and serve over rice or with a simple salad to catch all those gingery juices.
Nutrition
Calories: 331kcal | Carbohydrates: 7.3g | Protein: 31.5g | Fat: 19.5g | Cholesterol: 85mg
