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What is cod en papillote? “En papillote” simply means baking food in parchment paper packets, where it gently steams in its own moisture in the oven. It’s the secret to fish that turns out tender, flaky, and full of flavor instead of dry and overcooked. You’re going to love this healthy, delicious fish en papillote recipe with vegetables and a bright lemon butter sauce.
Epic meal, very majestic 10/10 
– Falcon
There’s more than one way to steam a fish! A while back, I shared a recipe for Steamed Fish in Banana Leaf, which is such a fun cooking method. Unfortunately, banana leaves are not exactly easy to find everywhere, so here’s a simpler option with a little Mediterranean flair.
Today we’re making cod en papillote, which means steaming cod in parchment paper. Unlike banana leaves, parchment paper doesn’t add flavor. That means the taste comes entirely from what you tuck inside the packet, so don’t be shy with the seasonings.
For this version, I’m pairing the cod and vegetables with a rich lemon butter sauce flavored with garlic, red onion, and sage. As it bakes, the butter melts and mingles with the lemon juice, gently steaming the fish and keeping everything perfectly moist.
It’s light yet comforting, and incredibly easy. Give it a try and see for yourself!
🛒 Cod en Papillote Ingredients
- 1 lb. boneless cod fillets, ¾-inch (1.9 cm) thick (454 grams; 3 fillets)
- cooking oil spray of choice
- 1 lb. zucchini, cut into ½-inch (1.27 cm) thick slices (454 grams, about 2-3 zucchini)
- 2 tablespoons lemon juice, fresh squeezed
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- salt and pepper, to taste
- ½ small red onion, very thinly sliced (or shallot)
- 1 teaspoon dried sage (parsley, thyme, chives, dill, rosemary, marjoram, or your favorite dried or fresh herbs may also be used)
- 3 tablespoons butter, cut into 6 pieces (or olive oil)
- ½ cup grape tomatoes (optional)
Get a printable recipe card below. You also need parchment paper and aluminum foil to make this recipe.
Quick but important note: wax paper is not the same as parchment paper. Wax paper isn’t heat resistant and can melt in the oven, ruining your food and creating a potential fire hazard. Only parchment paper should be used in this recipe.
That said, while many people think of cooking en papillote as strictly parchment only, I actually prefer using both parchment and foil together. I like parchment as the inner layer so it’s touching the food, and then I wrap foil around the outside to secure everything. The foil keeps the packets tightly sealed and helps prevent that lovely lemon butter sauce from leaking out.
Speaking of butter, if you really want to go the extra mile, you could try making your own butter to use inside the parchment paper packets. My homemade Amish Butter recipe can help you out with that.
🐟 How to Make Cod en Papillote
For each cod packet (this recipe makes three), you will need to layer a sheet of parchment paper on top of a sheet of foil. Each sheet of parchment and foil is about 14-18″ long.
It is better to use too much parchment and foil rather than too little. You want enough to completely seal the food inside. If the packets are not fully closed, they will not steam properly and the lemon butter sauce may leak into your oven.
Mist the parchment paper with cooking spray. Then put the zucchini slices on top. I usually make a rectangle of 3×4 slices in each packet and add any additional slices on top.
Place the cod on top of the zucchini. Then drizzle with lemon juice, and sprinkle on the lemon zest, garlic, salt, and pepper. Next, add the sage, thin slices of red onion, and tomatoes (if using).
Finish with the butter. I use two ½-tablespoon slices of butter per packet, and place it directly on top of the onions.
To seal, fold the parchment over the fish, tucking in the top and bottom first, then the sides, so everything is fully enclosed. Repeat the process with the foil, which helps hold the parchment securely in place.
Set the packets in a single layer on a baking sheet. Now you are ready to steam.
Cook fish en papillote in a preheated to 400F (200C) oven for 18-20 minutes. Place the baking sheet about one third of the way down in the oven. This timing gives you tender, flaky fish without drying it out.
Add baking time as needed if the cod is not fully cooked.
At what temperature is cod fully cooked?
Cod is fully cooked when it reaches a minimum internal temperature of 145F (63C). A meat thermometer is the easiest way to check. Keep in mind that thicker fillets, different vegetables, or even the type of baking sheet you use impact how long to cook fish en papillote.
Frozen Fish en Papillote
Frozen fish can release excess moisture as it cooks, which gets trapped in the packet and may make the dish watery. For best results, thaw the fish completely first. That said, I have made this with partially frozen cod before. It needed about 10 extra minutes, but it still turned out delicious.
Fish en Papillote Air Fryer Recipe
You can cook air fryer fish en papillote in an air fryer preheated to 400F (200C). Cook individual packets for 10-13 minutes, depending on your air fryer model. As always, check that the fish reaches 145F (63C) before serving.
🥗 Fish en Papillote Serving Suggestions
I love serving parchment baked fish with rice or wild rice, plus an extra vegetable on the side. A few ideas:
- Vegan Spinach Salad
- Air Fryer Frozen Vegetables (Use your air fryer for side dishes while your oven is busy cooking the cod packets!)
- Air Fryer Jicama Fries
Watch How to Make It!
Cod En Papillote Recipe (Fish Cooked in Parchment)
Ingredients
- 1 lb. cod fillets (454 grams; 3 fillets, ¾-inch (1.9 cm) thick)
- cooking oil spray of choice
- 1 lb. zucchini (454 grams; 2-3 zucchini cut into ½-inch (1.27 cm) thick slices)
- 2 tablespoons lemon juice, fresh squeezed
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1 teaspoon dried sage
- ½ small red onion, very thinly sliced
- 3 tablespoons butter (cut into 6 pieces)
- ½ cup grape tomatoes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Lay out 3 pieces of foil, approximately 14-18 inches (35.6-45.7 cm) in length. Top each piece of foil with a piece of parchment paper, also 14-18 inches (35.6-45.7 cm) in length. Mist each piece of parchment with the cooking oil spray.
- Place the zucchini slices in a 3-slice by 4-slice rectangle in the middle of each sheet of parchment paper. Put any additional zucchini slices that are left on top of the rectangles. (If you use extremely large or small zucchini, the number of slices used per cod packet will vary.)
- Put a cod fillet on top of each zucchini rectangle. Sprinkle the lemon juice, lemon zest, garlic, salt, pepper, sage, and thinly sliced onions on top (in that order). Add the tomatoes to the packet if using.
- Put 2 pats of butter on top of the food in each packet (i.e., each packet gets one tablespoon of butter total).
- Fold the parchment snugly around the food in each packet. You want the food to be completely covered in parchment. I folded the top and bottom of each packet and then the sides. Secure the parchment by folding the foil over the parchment in a similar way. First fold in the top and bottom of the foil, and then the sides. We're using foil to help keep the parchment in place.
- After each packet of food has been completely encased in the parchment and then the foil, you are ready to get steaming. Place the packets in a single layer on a large baking sheet.
- Put the baking sheet with the packets on a rack one third down from the top of your preheated oven. Bake for 18-20 minutes at 400°F (200°C). (When my fish wasn't fully defrosted, the cooking time took an additional 10 minutes.)
- After the allotted cooking time, unwrap your packets. The fish should be tender and flaky. Check with a meat thermometer to ensure the fish reached a safe temperature of 145°F (63°C). Add additional cooking time if needed.
- I like to serve the fish and veggies on top of cooked rice, then drizzle the lemon butter sauce left in the packet on top of everything. Yummy!
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 1 recipe (may help support fat loss). White fish like cod is a naturally lean source of protein. It gives you a generous amount of protein for relatively few calories, which many people find satisfying and helpful when they are working toward balanced eating or a weight loss goal. This cod en papillote also includes plenty of zucchini. Non-starchy vegetables such as zucchini add a pop of color plus volume, texture, and nutrients without significantly increasing calories. As written, the recipe comes in under 300 calories per serving, which is too light for a full meal. If you would like something more substantial, try adding in some whole grains. A standard serving of cooked grains (½-¾ cup) will add around 150-200 calories to your meal. I often round things out with extra vegetables or a serving of fruit as well. Nutrition information is for one serving of the recipe.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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Frequently Asked Questions
Can I cook other fish en papillote?
Absolutely! I have tried cooking various fish in parchment paper, and they turn out great every time. I highly recommend trying salmon en papillote too (simply substitute the cod in this recipe for salmon fillets).
The main thing to keep in mind is thickness. Thinner fillets will cook more quickly, while thicker cuts may need a few extra minutes. This recipe is written for fillets that are about ¾ inch (1.9 cm) thick, so adjust the timing as needed.
Can you cook whole fish in parchment paper?
Yes, you can make a whole fish en papillote too. If you would like to try it, here’s a whole red snapper in parchment paper recipe.
👨🏾🍳 More White Fish Recipes
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Would you believe I never cooked anything en papillote, Summer? To be honest, it intimidated me a little. Not so, though, after you’ve shown how manageable a process it is.
Great how the packets infuse the fish with all the flavors bundled within. What a temptation to experiment!
I grew up without fish, largely, as my mother doesn’t like it and never prepared it. Moreover, both parents’ families would broil fish, resulting in something dry and flavorless, putting both of them off fish as a result.
I do like fish, though, and I suspect your en papilotte preparation will show me what I missed for those first two decades.
It’s really easy to cook this way! I hope you get a chance to try it 🙂 The lemon butter sauce will definitely keep things from drying out in the packet.
Nice job, Summer, rescuing fish from the broiler!
Loved it!
Epic meal, very majestic 10/10
Thank you, I aim for epic and majestic. 😉 Haha