I like this recipe because I love cod. And I love roasted tomatoes. And I love herbs and lemons and balsamic vinaigrettes.
This recipe lends itself to using up whatever items you already have on hand. Instead of cilantro, parsley, and chives, you can use whatever fresh herbs you may have on hand. I think the more the better for this recipe. Instead of Greek yogurt and lemon juice, you can use crème fraiche. I also added some roasted tomatoes (recipe included) because I had a bunch of heirloom cherry tomatoes on hand and I threw it all over mixed baby greens with some barrel-aged feta.
So, here we go. The ingredients are for one foil pack and you can do as many as you like!
Cod en Papillote:
- Cod, boneless and skinless (or other fish)*
- 1 tsp. butter
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- 1 tbsp. Dry white wine (or apple cider vinegar)
- Mirin (optional)
- 2 tsp. – 1 tbsp. of each herb: cilantro, parsley, and chives
- 1 tbsp. Greek yogurt & a squeeze of fresh lemon juice
- Lemon wedges
- Salt & pepper
Roasted Cherry Tomatoes
Balsamic Vinegar Dressing:
- 2 parts olive oil
- 1 part balsamic vinegar
- 1/2 – 1 tsp. dijon mustard
- 1/2 – 1 tsp. honey
- Salt & pepper, to taste
- Mixed greens
- Aluminum foil
- Parchment paper
- Baking sheet
Preheat oven to 400°.
Lay out foil and place 1 tsp. of butter on the bottom. Add salt and pepper to both sides of cod, then lay on top of the butter. I like to fold up the sides of foil around the cod at this point, so the rest of the ingredients stay in one spot.
Next, add the white wine and mirin. Then top with the lemon zest and herbs. The more herbs the better here. I didn’t write measurements, but I probably used 2 tsp. – 1 tbsp. of each herb listed (cilantro, parsley, chives), with a little leftover for a topping. Here you’ll want to mix the Greek yogurt and lemon juice together in a small bowl. Then add a dollop on top of the other ingredients and gently place lemon slices on top of everything. Add a pinch of salt and pepper on top, and wrap the cod into its foil package.
Bake the cod for 15 minutes.
While the cod is baking, line a baking sheet with parchment paper. Add cherry tomatoes, and drizzle olive oil over the tomatoes. Sprinkle salt and pepper, and then mix everything together. Make sure that the tomatoes are spaced out so that they roast. Roast in the oven for about 8 minutes, checking on them around 5 minutes. You’ll want them to look pruned. Once done, take out of the oven and set aside.
In a small bowl, mix together the balsamic vinegar, olive oil, dijon mustard, honey, and salt and pepper.
Once done, arrange mixed greens on a plate. Top with cod en papillote and roasted tomatoes. Drizzle balsamic vinegar dressing over everything. Add salt, pepper, leftover herbs, and crumbled feta to taste, and you’re done!
*If frozen: For a quick thaw, add the sealed bag of fish in a bowl of cold water and let it thaw for about 30 minutes. You should be able to tell once it’s thawed. If it floats to the top, make sure you flip it over halfway through.