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Cod cooked in parchment paper with chorizo and tomatoes
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5 from 1 vote

Parchment Baked Cod with Chorizo + Tomatoes

Cod baked "en papillote" with Spanish chorizo and fresh tomatoes.
Prep Time10 mins
Cook Time20 mins
Course: dinner
Servings: 2


  • 2 6oz filets of cod, boneless and skinless
  • 1/2 c sliced spanish chorizo
  • 1/2 c cherry tomatoes halved
  • 1 large shallot, thinly sliced
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 3 tbsp sherry vinegar
  • salt + pepper
  • 2 sheets of parchment paper


  • Preheat the oven to 400. In a large bowl toss the cherry tomatoes, smoked paprika, chorizo, shallot, olive oil, and lemon juice. Place one piece of cod in the center of the parchment paper. Season the fish with salt and pepper and top with half of the tomato, chorizo mixture. Repeat this process with the second piece of fish.

To seal the parchment:

  • Lift the parchment paper on the 2 opposite sides to meet in the middle above fish. Tightly fold-down the paper until it reaches the fish, crimping to seal. Roll up and crimp the other two ends and tuck them under the fish. Transfer the parchment packets to a baking tray and bake for 15-18 minutes until the fish is firm and cooked through.
  • Serve the fish in its parchment, for an impressive presentation!