Herb-Packed Cod en Papillote with Lemon, Basil & Garlic

40 min · 2 servings · dinner · beginner · fish · eggs · pescatarian · gluten_free

Ingredients

• 2 fillets Cod Fillet, about 5 oz each, skin-on or skinless
• 1 bunch Basil, leaves roughly torn
• 4 sprigs Thyme
• ¼ cup Flat-Leaf Parsley, roughly chopped
• 2 sprigs Tarragon
• 3 cloves garlic, thinly sliced
• ½ lemon, thinly sliced into rounds
• 2 tbsp olive oil
• 2 tbsp butter, cut into small knobs
• salt
• pepper

Steps

1. Preheat your oven to 400°F. Tear off two large sheets of parchment paper, each about 15 inches long.
2. Pat the cod fillets dry with paper towels and season both sides lightly with salt and pepper.
3. Place one cod fillet slightly off-center on each parchment sheet. Scatter half the sliced garlic over each fillet.
4. Divide the torn basil, thyme sprigs, parsley, and tarragon (if using) between the two parcels, mounding the herbs generously over and around each fillet. Arrange a few lemon slices on top of each portion of fish.
5. Drizzle 1 tablespoon of olive oil over each fillet, then top each with a knob of butter. Season the herbs lightly with salt and pepper.
6. Fold each parchment sheet in half over the fish, then fold and crimp the edges tightly to seal, creating a half-moon parcel. The seal should be tight enough that steam stays inside.
7. Place both parcels on a baking sheet and slide into the preheated oven. Bake for 18 to 20 minutes, until the parchment is puffed and lightly browned at the edges.
8. Remove from the oven and let rest for 2 minutes. Carefully open each parcel at the table or on a plate — the steam will be hot — and serve the fish with its herb-infused pan juices spooned over. Serve with rice, crusty bread, or steamed vegetables.