Cod en Papillote

It’s fish share day again and this week’s Fresh Catch was cod. As much as I love creating all of my silly little fish recipes, I still think the best way to enjoy fresh cod is simply baked with butter. Wrapping it in parchment paper allows the fish to steam as it bakes without drying out the meat.

Also, making the papillote, or pouch, is like making a fun little Valentine for your fish, because the paper is cut into a heart shape before the sides are tucked.

Dill is the classic match for cod and lends its fresh, grassy flavor without barging right in, and butter is butter. You know the deal.

Any white round fish similar to cod (haddock, pollock, etc), will work perfectly for this dish. I just happened to have plenty of fresh cod laying around today.

Cod en Papillote – serves 2 – 4

1 – 1 lb cod, haddock or pollock fillet
2 T butter
3 – 5 sprigs of fresh dill, finely chopped (about 2 T)

Preheat oven to 350 degrees.

While the oven preheats, melt the butter in an oven-proof dish until lightly browned and bubbling.

Place the fillet diagonally on the left-hand side of a large piece of parchment paper – large enough for the right half of the paper to fold over the top of the fillet. Fold the right-hand side of the paper over the fish. Allowing a 2 or 3 inch margin on all sides, cut out the silhouette of the fish just as if you’re cutting out a heart for a Valentine Day card.

Turn the paper back again to pour the browned butter over the fish and sprinkle with dill.

Fold the paper over. Tuck and crease the edges to form a seal.

Cook for 10-15 minutes until the fish is just beginning to flake apart with a fork.

The fish and butter will form a rich sauce in the papillote. Be sure to spoon this over each serving for maximum yums.

Serve hot.