Parchment Paper Cod with Lemon and Thyme



[infobox bg=”blue” color=”black” opacity=”on” subtitle=”You’ll Actuall Love”]A Fish Dish[/infobox]

Even though I’m not a terribly big fan of cooked fish (I love raw), I was determined to create a dish with mild flavor that was light and beautiful to serve.  My favorite herb these days is thyme, as you can tell if you’re a regular reader of The Lo Down.  Thyme enhances well with lemon, my other favorite flavoring agent, so I figured I could make a delicious fish that even I would enjoy with my boyfriend using those 2 ingredients.

You’ll need an extremely fresh white fish.  I went with cod due to the recommendation at the market, and it’s essential to get a filet that has just come in.  Don’t be afraid to ask at the market – the person behind the counter takes pride in knowing their trade and they’re generally happy to make recommendations.

My friend Hansen made us an amazing bass we caught off of Block Island this summer in Montauk wrapped in parchment paper, known as Fish en Papillote.  I’ve been wanting to try this technique ever since that delissssh evening.  I’ll admit that I’m not a pro at wrapping the paper together, and if you aren’t either I’d suggest you watch this video as an aid.  Nonetheless, I wrapped my fish successfully, and the result was one of the best fish dishes I’ve ever had.  Combined with a creamy mushroom risotto, I will absolutely be making this new favorite again and again.

Let’s get to the recipe!

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. 1 large cod filet

2. Leaves from 4 large sprigs of Thyme, plus 3 sprigs

3. Juice from half a lemon

4. 3 Tablespoons olive oil

5. ½ teaspoon salt

6. ¼ teaspoon pepper

7. Salt and pepper to season fish[/tab] [tab title=”Steps”]1. Wash and dry filet thoroughly. If there are any remaining bones in the cod, remove them with a pair of cooking tweezers. Salt and pepper the fish, massaging into the filet.

2. Prepare a dressing of olive oil, lemon juice, salt, pepper, and thyme in a bowl. Make sure to lightly chop the thyme leaves to open up the flavor. Mix together and taste. If one flavor overwhelms any of the others, balance out the dressing.

3. Using a large piece of rectangular parchment paper, place the filet in the center. Drizzle the dressing over the fish, make sure the cover the entire filet. Place 3 sprigs of thyme over the fish for extra flavor (you’ll remove these once the fish is cooked and placed on the table).


4. Making an envelope, fold the long sides of the parchment paper together, and fold over again. Then, fold the remaining sides carefully underneath the filet, creating an enclosed environment around the fish that it will cook in.



5. Place the envelope on a cooking tray, and cook in a 400 degree oven for 10-12 minutes. You know the fish is done when it flakes easily and is no longer translucent. If the center of the filet could use another minute or two, take the fish out anyway and let sit for a couple minutes in the envelope (fold it back up after checking to keep the heat inside). It will finish cooking outside of the oven.

6. Serve the fish in the parchment paper on a large wooden cutting board in the center of your dining table. Allow your guests to serve themselves![/tab] [tab title=”Notes”]1 large cod serves 3 people Oven to 400 F Serve in parchment paper[/tab] [/tabgroup]

  1. I loved this dish when I made it a few weeks ago, so I want to repeat! But where’d the mushroom risotto recipe go?!

  2. This recipe looks wonderful, I have to try it while I am here in the Canary Island of El Hierro there is a neat little outdoor market not too far from me and I have been hankering for a reason to cook something while I am here.

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