My daughter’s school is planning on bringing back students to their campus in a few weeks. Before she heads back to university, I wanted to make sure she gets meals she won’t get there. When there she mostly eats vegetarian as, well, dining hall meat and seafood doesn’t always set a high bar. As she loves seafood I thought I’d make this incredibly easy but delicious Fish en Papillote for her. I do wish I could cook her dishes and mail them to her safely but well, that’s not possible.
I am curious how long open campuses will last. These issues are the same closer to home. Our school system is looking to have in-classroom learning. Not quite sure how they will pull this off when, in the high school, there will be 1400 students walking through the hallways every 84 minutes. Who will be cleaning the classrooms between classes? Not an easy problem.
Technique for Fish en Papillote
I bought a nice piece of fresh cod for this dish and the fresh thyme from the garden was a lovely compliment. This fish was a reminder to pay attention to what the fishmonger is handing you. I pointed to a thicker filet and without me paying attention, I got this thin piece. I didn’t notice until I was back home. Slightly small for two people, especially when one is a teenager.
Place the fish in the parchment paper and twist the ends to make a boat shape. Add the ingredients into the boat.
Seal the package so the liquid is contained.
Bake at 350F/175C for 10-15 minutes depending on the thickness of the fish. You want the cod to be nice and flaky.
It was a lovely pairing with salad and roasted sweet potato. This is also a great dish to whip up for a quick lunch.
Fish en Papillote
Fish cooked in parchment paper
- 6 oz fresh cod
- 2 tsp lemon juice
- 2 tsp fresh thyme
- 2 tsp capers
- 1 tsp butter
- sea salt to taste
- freshly ground pepper to taste
Preheat the oven to 350F/175C.
Place the cod onto a piece of parchment paper. Make a boat shape with the parchment paper and add the rest of the ingredients to the fish.
Seal the parchment paper into a packet to hold the liquid in. Bake 10-15 minutes until the fish is cooked and flaky.
Serve with sides of your choice. For example, a salad and roasted sweet potato.