Cod en Papillote with Asparagus, Ginger and Sesame

Cod en Papillote with Asparagus, Ginger and Sesame

Sounds fancy, but it just means in parchment paper.

Baking fish that’s wrapped in parchment paper (foil works too) is basically like steaming it. All the moisture stays trapped into these little packets, and the Asian flavors fuse together into some seriously steamy goodness. Talk about moist and tender fish!

The other good parts about this cooking method: It will impress your guests (even the fancy pants ones) and cleanup is, well, basically non-existent. It’s delicious and healthy at the same time, because you don’t have to fry with heated — i.e. damaged — oils.

Easy, breezy (beautiful) and dinner is served!

Lovely photography (header and last photo) from our friends at Home Cookin’

Cod en Papillote with Asparagus, Ginger and Sesame


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Serves 2
2 cod fillets (10-12 oz. total)
1 bunch of asparagus, ends cut off
2 spring onions
, sliced in half lengthwise
2 T chopped fresh basil
1 clove garlic, minced
1 inch of fresh ginger, peeled and minced
2 T tamari or soy sauce
2 t sesame oil
Cracked black pepper and salt to taste
Sesame seeds and sliced scallions for garnish

1) Preheat the oven to 400 degrees. Cut two pieces of parchment paper into 12 inch circles, fold down the center and place on a baking sheet.
2) Place half of the asparagus along one side of the fold. Place a piece of cod over the asparagus and half of the other ingredients on the fish. Repeat with the other parchment paper.
3) Fold the parchment paper in half and curl in the sides so the packet it sealed.
4)Bake on the baking sheet for 15 minutes.
5) Serve over a cooked grain or cauliflower “rice” and garnish with more sesame seeds.

Recipe variations:
For a non-Asian flare, use the same veggies, but add a drizzle of olive oil, fresh lemon juice, preserved lemon rind (minced), and chopped basil instead of ginger, soy sauce, and sesame oil.

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