Dill And Tomato Cod Steamed En Papillote
11
- Prep Time15 min
- Total Time30 min
- Makes4 servings
Papillote is a cooking method that uses folded parchment paper to make little steam baths for seasoned fish, poultry and vegetables. Once you’ve mastered the folding technique, it’s a shockingly easy way to put a quick dinner together—and opening the puffed-up envelopes tableside to release their steam before serving is a neat trick if you’re entertaining.—Chantal Braganza
Ingredients
4 fillets fresh cod, 170 g each (thawed if frozen)
1/4 tsp salt
1 tbsp olive oil
1 1⁄2 tsp lime juice
1 to 2 tsp fish sauce
4 celery stalks, finely sliced
1/2 bunch fresh cilantro, stems separated and leaves reserved
2 garlic cloves, finely sliced
1/2 bird’s-eye chili, finely sliced
1/2 bunch fresh dill
1 280-g pkg cherry tomatoes, halved
4 tsp butter, divided (optional)
Lime wedges, for serving
Instructions
Position rack in centre of oven, then preheat to 450F.
Dry cod well with paper towels on a large plate, then sprinkle with salt. Season with pepper. Stir oil with lime juice and fish sauce in a small bowl, then pour equal amounts over each fillet. Set aside.
Prepare four parchment sheets for papillote (see instructions below). On one half of each sheet, divide ingredients evenly in layers, starting with celery, then cilantro stems, cod fillet, garlic, chili, dill sprigs and tomatoes. Top each with 1 tsp butter, if desired.
Fold up each papillote package as instructed, then arrange on a rimmed baking sheet. Bake until papillotes puff up slightly, 12 to 15 min.
Remove from oven and let cool slightly. Tear open packages, using tongs if necessary to avoid escaping steam. Garnish with reserved cilantro leaves and lime wedges. Serve over plain white rice or with slices of crusty bread.
How to Fold a Papillote
Cut four 16 × 9-in. rectangles of parchment paper. Fold each rectangle in half lengthwise, and then cut on a curve so that the paper is heart-shaped when unfolded. The sheet should be large enough to fit all the ingredients on one half with at least 2 in. of headspace around the edges when the paper is folded over.
Layer the ingredients in the centre of one half of the folded sheet. Fold paper over so the edges meet.
From the rounded end of the papillote, begin creating a seal by making very small overlapping folds, continuing until you reach the pointy bottom end of the envelope. Ensure there is enough slack paper around the food for the papillote to expand while cooking. Twist the bottom edge to finish the seal.
Alternatively, you can make a papillote with a rectangular sheet of foil. For this, you can fold over and scrunch up the edges of the rectangle; no need to cut or fold. Brush the inside of the foil envelope with a little extra oil to prevent sticking.
How to cook fish in parchment paper
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