Cod en Papillote Recipe

Cod loin cooked en papillote with garlic, ginger, chilli, fish sauce and rice wine vinegar.

Cod en Papillote Recipe

Cod en papillote, classic French technique combined with Asian flavours, rice wine, fish sauce, sesame oil, ginger, garlic and chilli all offer subtle flavouring to perfectly cooked fish!

Course Main Course

Cuisine Anglo Asian

Keyword baked cod in parchment, baked fish en papillote, cod in parchment paper, fish en papillote

Prep Time 10

Cook Time 12

Total Time 22

Servings Servings

Calories 304kcal

Author Brian Jones

Ingredients

2 Pieces Skinless Cod Loin
1 Lime
2 Garlic Cloves
1 Stick Lemongrass
35 g Ginger 1 thumb-sized piece
1 Red Chilli Pepper
2 tablespoon Fish Sauce
1 tablespoon Rice Wine Vinegar
½ tablespoon Sesame Oil

Instructions

Cut a square of baking parchment to around 45cm or 18".
Cut the lime into slices 4-5mm (~¼") thick.
Bash the garlic cloves with the side of a knife, don't bother peeling them.
Bash the lemongrass with the blunt side of a knife to bruise it.
Thinly slice the ginger (2-3mm or ~⅛") thick; do not bother peeling it.
De-seed the chilli and cut it into strips as finely as you can.
Place a square of baking parchment on a baking tray, then add the lime slices, followed by the ginger slices. Arrange them in two strips roughly the same size as the pieces of cod.
Place the garlic cloves and stick of lemongrass in the middle; fold the lemongrass in half if needed. Sprinkle over the red chilli.
Pour over the fish sauce, rice wine and sesame oil.
Place the second piece of baking parchment on top, then seal by rolling the edges up to form a parcel.
Place the fish parcel in the oven and cook at 180°C or 350°F for 10-12 minutes.
Drizzle the cooking juices over the fish when you serve it.

Nutrition