Parchment cooking is one of the oldest tricks in a professional kitchen and one of the most underused at home. You seal the fish with aromatics, slide it in the oven, and the steam does the work. No smell escaping into the kitchen, no pan to scrub, no risk of the fish drying out. It opens at the table like a small present, which is either charming or dramatic depending on your mood. If you are avoiding cooking smells, this is very low scent, gentle heat, and a result that actually tastes like something.
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Preheat the oven to 400°F (200°C). Cut 4 12x16 inch sheets of parchment paper. Make a crease across the middle so you have a 12x8 pocket.
Preheat the oven to 400°F (200°C). Cut 4 12x16 i...
For each packet: Place several slices of zucchini in the center of one half of the parchment, creating a small bed, Top with one cod fillet. Season the cod with salt and pepper. Layer 2 to 3 lemon slices over the cod. Sprinkle with a few slices of shallot, a sprinkle of fresh oregano leaves (or lay one sprig on top), 5 olive halves, and 5 tomato halves. Add 1 tablespoon of white wine.
For each packet: Place several slices of zucchini...
Fold the top half of the parchment paper over the filling. Starting at one corner of the crease, make small, tight overlapping folds to roll the edges together, working your way around the packet until it is completely sealed. Twist the final corner to secure. Repeat with all packets.
Fold the top half of the parchment paper over the ...
Place the parchment packets on a baking sheet. Bake for 14 to 18 minutes, depending on the thickness of your cod. The fish is done when it is opaque and flakes easily with a fork. Put a sheet of foil under to catch any escaping liquid and you'll have almost zero cleanup.
Place the parchment packets on a baking sheet. Bak...
Place each packet on a plate. To serve, carefully pierce the center of the parchment with a knife (watch out for the hot steam!) and open it up. Serve immediately.
Place each packet on a plate. To serve, carefully ...
- Why it helpsYou need a decent quality parchment paper to hold the liquid and steam in while cooking.Do you need this?You do need parchment paper for this recipe. If you already have some at home, use that. These are convenient because they are precut and good quality, but any parchment paper will work.