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    Category Home » Fish and Seafood » Parchment Baked Cod with Chorizo + Tomatoes

    Parchment Baked Cod with Chorizo + Tomatoes

    Published: Apr 27, 2018 · Modified: Jul 23, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Cod cooked in parchment paper with chorizo and tomatoes

    I love this method of cooking fish for a quick and easy dinner. Steaming fish in parchment paper or “en papillote” results in tender juicy fish. It’s so easy you can’t mess it up! Once you get the hang of this technique you can use it SO many different ways!

    a baking tray with two packages of parchment baked cod with Spanish chorizo with a bowl of quinoa on the side

    What is “en papillote”?

    En Papillote or “in paper” is a technique for baking fish in individual paper pouches. The moisture inside the pouches perfectly steams the fish. You can also use this technique to cook vegetables like asparagus and green beans!

    Recipe Step by Step:

    left: a bowl with cherry tomatoes, chorizo, shallot and olive oil. right: a piece of raw fish with chorizo-tomato sauce on top

    Tips for folding parchment into a packet: Fold the parchment paper in half over the fish. Working from one end, begin tightly folding and crimping the paper together. It doesn’t have to look pretty, you just want the edges to be sealed enough so that steam doesn’t escape. If you’re having trouble getting the paper to stay you can use a little bit of tape or metal clips to secure the paper.

    left a baking tray with two parcels of parchment wrapped fish. right a baking tray with parchment wrapped fish cut into and open

    FAQs and Expert Tips

    What is “en papillote”?

    En Papillote or “in paper” is a technique for baking fish in individual paper pouches. The moisture inside the pouches perfectly steams the fish. You can also use this technique to cook vegetables like asparagus and green beans!

    Can I use aluminum foil or wax paper instead of parchment paper?

    Parchment paper is best. You can use aluminum foil if you don’t have parchment. Do not use wax paper, it will melt!

    Check out More Great Recipes:

    • Chorizo and Avocado Pizza
    • Oven-Roasted Patatas Bravas with Smokey Tomato Aioli
    • Eggs en Cocotte (Baked Eggs)

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a baking tray with two packages of parchment baked cod with Spanish chorizo with a bowl of quinoa on the side

    Parchment Baked Cod with Chorizo + Tomatoes

    Cod baked "en papillote" with Spanish chorizo and fresh tomatoes.
    5 from 6 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 2
    Author: Leigh Anderson

    Ingredients

    • 2 6oz filets of cod, boneless and skinless
    • 8 oz Spanish chorizo sliced into ¼-inch rounds
    • 1 c cherry tomatoes halved
    • 1 large shallot thinly sliced
    • 3 tbsp sherry vinegar
    • 1 tsp smoked paprika
    • 2 cloves garlic thinly sliced or grated
    • 3 tbsp olive oil
    • ¼ c chopped parsley
    • lemon slices for serving
    • salt + pepper
    • 2 sheets of parchment paper

    Instructions

    • Preheat the oven to 375F. In a large bowl toss the cherry tomatoes, garlic, smoked paprika, chorizo, shallot, olive oil, and vinegar.
    • Season the fish with salt and pepper the place on one side of the parchment paper. Top with half of the tomato-chorizo mixture. Working from one end, begin tightly folding and crimping the open edge of the paper until the packet is sealed. Repeat this process with the second piece of fish.
    • Place the parchment packets on a baking tray and bake for 12-15 minutes. If the fish is on the thin side start with 12 minutes if its thicker go for 15.
    • Serve the fish in its parchment, for an impressive presentation! Top with chopped parsley and lemon slices.
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Reader Interactions

    Comments

    1. Marcella

      July 28, 2021 at 11:19 pm

      5 stars
      Made this last night and it was a huge hit. I love how simple this recipe was but looked really restaurant quality. I’m making the ricotta gnocchi next! I’m feeling like such a lil chef 🥰

      Reply
      • Leigh Hyatt Anderson

        July 29, 2021 at 10:09 am

        I’m so glad you enjoyed this one Marcella! xx

        Reply
    2. Anonymous

      July 28, 2021 at 4:28 pm

      is the chorizo precooked??

      Reply
      • Leigh Hyatt Anderson

        July 28, 2021 at 5:06 pm

        Yes, Spanish chorizo is cured and smoked.

        Reply
    3. Shay

      July 25, 2021 at 9:07 am

      This looks delicious! Can you make the packets in advance?

      Reply
      • Leigh Hyatt Anderson

        July 25, 2021 at 10:15 am

        You absolutely could! 12-24 hours in advance would be just fine.

        Reply
    4. Deborah

      May 27, 2020 at 12:55 pm

      5 stars
      So easy and tasted delicious.

      Reply
      • Leigh Hyatt Anderson

        May 27, 2020 at 12:59 pm

        So glad you liked it! Thanks for the feedback Deborah! xx

        Reply

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    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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