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Cod en Papillote

En Papillote is the French kitchen preparation of tender white fish. This recipe uses cod, but other white fish works just as well. 

The fish is steamed inside the envelope and served in the envelope.

When you open the package, you will get all these lovely flavors together.

Delicate white fish such as cod deserve a tender treatment. This one does not only lead to excellent results, but also has a playful element as your guests will be opening their little surprise packages.

In this recipe, the means of preparation is steaming. We will create a package with the fish and some wine. In the oven the wine will evaporate and steam the fish. Brilliant!

It all starts with the fish. Take it out of the refrigerator 30 minutes before you plan to cook it. This will help to raise the core temperature a few degrees. Use fillets of about 125 - 150 grams each. Season with pepper and salt.

For each fillet, take a piece of greaseproof paper.

In the middle of the paper, stack some aromatic vegetables. I like to use thinly sliced fennel (sliced on the mandolin) because it gives such a nice aniseed flavor to your dish. I usually also use some thinly sliced carrot. Add a slice of lemon, some flat leaf parsley and anything else that you like and know will cook quickly. Add a little knob of butter. Set the fish on top of the vegetables. Then, lifting the sides of the paper, add some good dry wine and close the package using the folding skills we have all learned in Kindergarten.

I prefer to use sauvignon blanc for the wine to steam with and to accompany the meal but go with your favorite wine. One thing: if you are not prepared to drink the wine with your dinner, do not use it to steam this beautiful fish either.

Put the packages into a pre-heated oven at 225 degrees Celsius for 15 minutes. Serve in the package. Opening the package will release all these lovely smells. The wine and butter will have formed a gentle sauce for this beautiful fish.

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