Black Cod En Papillote
A simple yet elegant Black Cod en Papillote recipe, combining flaky cod with fresh tomatoes, vibrant romanesco, sweet peppers, and savory chorizo, all steamed to perfection in a parchment paper pouch. This method locks in flavors and moisture, creating a delicious and healthy meal with minimal cleanup.
Ingredients
- 1.5 lb black cod fillets skin on or off
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.125 tsp black pepper freshly ground
- 1 cup cherry tomatoes halved
- 1 cup romanesco florets small
- 0.5 cup bell pepper sliced (any color)
- 0.25 cup chorizo diced
- 4 slices lemon thin
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Prepare four 12x16 inch sheets of parchment paper.
- Pat the black cod fillets dry. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture evenly over both sides of the cod fillets.
- On each parchment paper sheet, arrange a bed of cherry tomatoes, romanesco florets, and sliced bell pepper. Place one seasoned cod fillet on top of the vegetables.
- Scatter diced chorizo over the cod and vegetables. Top each fillet with a thin lemon slice.
- Fold the parchment paper over the ingredients, bringing the edges together to form a half-moon shape. Starting from one end, create small, tight pleats along the edges to seal the pouch completely. Ensure no steam can escape.
- Place the sealed pouches on a baking sheet. Bake for 15-20 minutes, or until the cod is opaque and flaky when gently pressed. Cooking time may vary depending on the thickness of the fish.
- Carefully remove the pouches from the oven. Serve immediately, allowing each person to open their own pouch at the table to release the aromatic steam. Garnish with fresh parsley if desired.
Notes
Serve directly from the parchment pouches for a dramatic presentation. A splash of white wine or a pat of butter can be added to each pouch before sealing for extra richness. Feel free to substitute romanesco with broccoli or asparagus, and vary bell pepper colors for visual appeal.