Baked Cod in Parchment Paper is all about the 3 f’s: fresh, flavorful, flaky! Cooked low and slow, it yields tender fish topped with sliced lemon, tomatoes, capers, olives, and fresh herbs. The best part is that it takes just 30 minutes to make!
This baked Mediterranean cod recipe is a delightful addition to your weeknight dinner rotation -- we make it all the time! It's topped with fresh ingredients then steamed in parchment paper, a method known as en papillote in French and al cartoccio in Italian. Not only are the flavors unique and customizable, but the recipe prep and cleanup are a breeze!
Looking for other easy fish recipes? Check out our buttery white fish and miso salmon recipes.
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Why You'll Love Baked Cod
- Taste - Baked cod is a symphony of flavors. The cod has a very light fish taste, the tomatoes are sweet and acidic, and the lemon juice provides a citrusy accent.
- Texture - Baking the cod in parchment paper ensures that the fish is soft with flaky skin.
- Effort - This cod recipe is easy. Just top the cod with tomatoes, capers, olives, and parsley then bake.
- Time - It takes just a few minutes to prep the cod then 25 minutes to bake it.
Key Ingredients
- Cod filet - Cod has a very mild flavor and is often considered the least fishy tasting fish. It pairs with the other bold flavors.
- Lemon - Lemon provides bright citrusy notes and helps steam the fish.
- Pitted green olives and capers - Olives and capers add briny flavor.
- Cherry tomatoes - Cherry tomatoes are bright and sweet.
- Italian flat leaf parsley and dill - Parsely and dill add refreshing accent.
See recipe card for quantities.
Substitutions and Variations
- White fish - Use a different white fish instead of cod. Some great options include halibut, sole, haddock, sea bass, and flounder.
- Vegetables - Use other vegetables, like quartered baby Dutch yellow potatoes, broccolini, halved baby bok choy, thinly sliced zucchini, and asparagus.
- Citrus - Swap lemon for other citrus, like yuzu, lime, or orange.
- Pine nuts - Add toasted pine nuts to the cooked fish for a nutty flavor.
How to Make Baked Cod
- Prepare parchment paper - Fold a large piece of parchment paper in half and crease in the center. (Photo 1 and 2)
- Prepare fish - Then place fish on one side at the edge of the crease. Drizzle olive oil on top of fish and season with salt. Arrange lemon slices on top of the fish, then place tomatoes, capers, olives, and parsley on top of the lemon. Drizzle with a little more olive oil. (Photo 3 and 4)
- Fold parchment paper - Then fold parchment paper over along the crease. Start at the top corner along the seam and fold over to create a little crimp. Use your fingers to really crease and seal the paper to ensure the steam and ingredients do not escape when cooked. Continue to fold the perimeter of the paper over until you form a half-circle. Repeat with the other filet. (Photo 5, 6, and 7)
- Bake - Place both servings on a rimmed baking sheet. Then cook for 25-30 minutes at 350°F. (Photo 8)
- Serve - When ready to serve, place each pouch on a plate and use a sharp knife to cut down the center. Top with more fresh chopped parsley and enjoy. (Photo 9)
Pro tip - Be careful not to overcook the fish because it cooks quickly. The fish is done when it reaches an internal temperature of 145°F and flakes easily with a fork.
Cooking Tips
- Be sure to use a large enough piece of parchment paper to fold over the fish completely with some room on the sides. You can fold the parchment in half to measure and cut if needed.
- Crimp the parchment paper carefully to ensure the steam doesn't escape. The steam will help to cook the fish and veggies.
- Place your rack in the middle of your oven and not too close to top of the oven or the top of the fish may burn before the center cooks.
- Use a fish spatula to serve the fish. A fish spatula is long and narrow, making it easy to pick up cod without breaking it.
- Don't over-salt! If your olives and capers are heavily brined, you won't need to season with much kosher or sea salt.
Related Recipes
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📖 Recipe
Baked Cod in Parchment Paper
Baked Cod in Parchment Paper is all about the 3 f’s: fresh, flavorful, flaky! Cooked low and slow, it yields tender fish topped with sliced lemon, tomatoes, capers, olives, and fresh herbs. The best part is that it takes just 35 minutes to make!
Servings: 2
Calories: 321kcal
Equipment
- 1 knife
Ingredients
- 1 lb cod filet or sole, halibut, or Chilean sea bass
- 1-2 tablespoon olive oil
- kosher salt to taste
- 1 lemon thinly sliced
- 2 oz pitted green olives
- 1 tablespoon capers
- 6 oz cherry tomatoes cut in half
- 1 tablespoon Italian flat leaf parsley and dill finely chopped, plus more for serving
Instructions
- Prepare fish - Fold a large piece of parchment paper in half and crease in the center. Place fish on one side at the edge of the crease. Drizzle olive oil on top of fish and season with salt. Arrange lemon slices on top of the fish, then place tomatoes, capers, olives, and parsley on top of the lemon. Drizzle with a little more olive oil.1 lb cod filet, 1-2 tablespoon olive oil, kosher salt, 1 lemon, 2 oz pitted green olives, 1 tablespoon capers, 6 oz cherry tomatoes, 1 tablespoon Italian flat leaf parsley and dill
- Wrap fish - Fold parchment paper over along the crease. Start at the top corner along the seam and fold over to create a little crimp. Use your fingers to really crease and seal the paper to ensure the steam and ingredients do not escape when cooked. Continue to fold the perimeter of the paper over until you form a half-circle. Repeat with the other filet.
- Bake - Place both servings on a rimmed baking sheet. Bake for 22-30 minutes at 350°F.
- Serve - When ready to serve, place each pouch on a plate and use a sharp knife to cut down the center. Top with more fresh chopped parsley and dill and enjoy.
Video
Notes
Storage
- Refrigerate leftover pistachio salmon in an air-tight container for up to 3 days. When you want to reheat it, heat the oven to 350°F, remove the cod from the refrigerator, and allow the them to reach room temperature (about 15 minutes). Then heat the cod for 5-10 minutes, until warm.
- The fish cooks quickly so be careful to not overcook it. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Use a large enough piece of parchment paper to fold over the fish completely with some room on the sides. You can fold the parchment in half to measure and cut if needed.
- Crimp the parchment paper carefully to ensure steam doesn't escape. The steam helps to cook the fish and veggies.
- Place your rack in the middle of your oven and not too close to top or the top of the fish may burn before the center cooks.
- Use a fish spatula to serve the cod. It makes it easy to pick up the fish without it breaking.
- Don't over-salt! If your olives and capers are heavily brined, you won't need to season with much kosher or sea salt.
Nutrition
Calories: 321kcal | Carbohydrates: 10g | Protein: 42g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 686mg | Potassium: 1210mg | Fiber: 3g | Sugar: 4g | Vitamin A: 635IU | Vitamin C: 50mg | Calcium: 76mg | Iron: 2mg
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