Lime Cilantro Cod en Papillote
Delicate white fish baked en papillote with lime, cilantro, and aromatics in a sealed parchment packet. The parchment traps steam, cooking the fish gently while infusing it with bright citrus and herb flavors.
Ingredients
Method
Preheat oven to 400°F. Cut four pieces of parchment paper, each about 15 inches long, and fold in half to create a crease.
Thinly slice zucchini, red onion, garlic, and lime. Mince ginger. Roughly chop cilantro. Pat cod fillets dry with paper towels.
Open one parchment fold and arrange half the zucchini and onion slices on one side of the crease. Top with one cod fillet, skin-side down.
Sprinkle the fillet with one-quarter of the minced ginger, sliced garlic, and chopped cilantro. Arrange lime slices on top. Season with salt and black pepper. Drizzle with ½ tbsp olive oil.
Fold parchment over the filling and tightly seal the edges by folding and crimping the paper border. Repeat with remaining parchment, vegetables, fish, and seasonings to create four packets.
Place packets on a large baking sheet. Bake at 400°F for 12–15 minutes, until parchment is lightly browned and the paper puffs slightly from the steam inside.
Transfer each packet to a dinner plate. Carefully open by cutting the parchment with scissors, being mindful of the escaping steam. Serve immediately while warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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