Parchment Baked Cod with Chorizo + 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!
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:
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.
FAQs and Expert Tips
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!
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:
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Parchment Baked Cod with Chorizo + Tomatoes
Ingredients
- 2 6oz filets of cod, boneless and skinless
- 8 oz Spanish chorizo sliced into 1/4-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
- 1/4 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.
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 🥰
I’m so glad you enjoyed this one Marcella! xx
is the chorizo precooked??
Yes, Spanish chorizo is cured and smoked.
This looks delicious! Can you make the packets in advance?
You absolutely could! 12-24 hours in advance would be just fine.
So easy and tasted delicious.
So glad you liked it! Thanks for the feedback Deborah! xx