Cod papillotes with spring vegetables

This recipe for cooking fish in parchment paper has been with me since my first steps in the kitchen, when I was looking for simple ways to cook fish without drying it out. Cooking in parchment paper is truly magical: it preserves all the flavors and gives the cod an incredibly moist texture.

I love this spring version because it showcases the first vegetables of the season. The asparagus retains its crispness, the peas burst with freshness, and the tarragon adds that characteristic aniseed note. The new potatoes, with their thin skin, don't even need to be peeled.

The secret is to seal the parchment packets tightly to create a natural steam vent. Each guest opens their packet at the table and discovers this little cloud of fragrant steam. It's festive without being complicated!

You can adapt this recipe to your liking: replace the tarragon with chives, add some sliced ​​radishes for crunch, or vary the fish depending on what's available at the market. The important thing is to respect the cooking times so that everything turns out perfectly.

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Cod papillotes with spring vegetables

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

portions

Preparation time

15

minutes

Cooking time

45

minutes

Calories

634

kcal

Total time

1

hour 

5

minutes

Tender cod cooked in parchment paper with crisp asparagus, melting peas, and a tarragon sauce. A light and fragrant spring dish that preserves all the flavors.

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Ingredients

• 4 cod fillets, 150g each

• 500g of green asparagus

• 300g fresh (or frozen) peas

• 400g of new potatoes

• 2 tablespoons of chopped fresh tarragon

• 4 tablespoons of olive oil

• 2 lemons (zest and juice)

• 4 tablespoons of dry white wine

• 40g of butter

• Salt, freshly ground pepper

• Parchment paper

Also read:  How long does it take to cook dogfish in court-bouillon?

Preparation steps

• Preheat the oven to 200°C. Wash the new potatoes and slice them into 5mm rounds. Snap off the woody ends of the asparagus and cut them into 4cm pieces.
• Cook the potatoes for 8 minutes in boiling salted water. Add the asparagus and peas, and cook for another 3 minutes. Drain thoroughly.
• Cut out 4 rectangles of parchment paper measuring 30x40cm. Brush each sheet with olive oil in the center.
• Distribute the vegetables over one half of each parchment packet. Place the cod fillets on top, season with salt and pepper.
• Sprinkle with chopped tarragon, add the grated lemon zest. Pour 1 tablespoon of white wine and a few drops of lemon juice over each portion.
• Add a knob of butter to each fillet. Close the papillotes by folding over the edges and pinching them well to create a watertight seal.
• Place on a baking tray and bake for 15 minutes. The papillotes should be well puffed up.
• Serve immediately; each guest opens their foil packet at the table.

📊 Nutritional Information

1 serving (approx. 350g)

* RDA = Recommended Daily Allowance

📝 Notes

Cooking en papillote allows you to cook without added fat. You can prepare the papillotes 2 hours in advance and keep them in the refrigerator before cooking.

💡 Chef's Tips

Make sure your foil packets are airtight to prevent steam from escaping. If you don't have fresh tarragon, use chervil or dill. The vegetables can be pre-cooked the morning of.

🔄 Variations

• Mediterranean version: replace the tarragon with basil and add a few cherry tomatoes
• Nordic version: use dill and add capers for a tangy note

Nathalie Laplace

Also read:  Asparagus papillotes with new potatoes

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.