This is a super-simple baked cod recipe perfect for a fuss-free dinner. Individual portions of flaky cod baked in parchment paper with flavors of the Mediterranean, including thyme, tomatoes and fennel.

White cod fish fillets on brown parchment paper with sliced fennel bulb, cherry tomatoes, olive oil and thyme herb sprigs.

This parchment-baked cod is an easy recipe to “wow” people around your table. The mild, flaky fish steams in individual parchment packages with fresh fennel, tomatoes and aromatic herbs. As it bakes, a delicious sauce forms inside — you might believe you’re right there in the south of France (I wish!).

Cooking in parchment paper

Baking food in some kind of wrapper has existed ever since people discovered fire and started cooking. Foods that weren’t great candidates for roasting over an open flame (like sides of meat) were protected by some kind of wrapper when they were heated.

The method of enclosing food and cooking in a parchment paper package — as the French call en papillote — is ingenious when you think about it.

Every ingredient in the package steams and bastes in its own juices, enhancing taste and preserving nutrients. It’s pure, simple and maybe best of all there’s no pan to clean! Well, not counting the baking sheet, that is.

Key ingredients

This baked fish recipe layers Provençal ingredients that come together to make a delicate and tasty sauce.

White cod fish fillets on brown parchment paper with sliced fennel bulb, cherry tomatoes, olive oil and thyme herb sprigs.
  • Flaky white fish such as cod, halibut or haddock will all work in this recipe. Other delicate, quicker-cooking fish like sole, snapper or sea bass would be perfect too.
  • Fresh tomatoes: You can use any juicy tomato. I’ve tested with cherry tomatoes, greenhouse-grown vine tomatoes, and heirloom tomatoes when they’re in season.
  • Fennel bulb: Fresh fennel becomes tender and sweet as it bakes, and it’s licorice-like flavor becomes milder.

Easy prep

  • The packages, each filled with fish, vegetables and seasonings, bake in a hot oven in for just 10 minutes.
  • The juices created while baking create a light, delicious sauce with the classic flavors of a bouillabaisse.
White cod fish fillets on brown parchment paper with sliced fennel bulb, cherry tomatoes, olive oil and thyme herb sprigs.
Season the fish with salt, pepper and olive oil. top with the vegetables and enclose in parchment paper.

Tips on equipment

As far as recipes go, parchment roasted cod is pretty uncomplicated and requires minimal kitchen tools. All you need are two rimmed baking sheets and some parchment paper.

That makes this is a recipe to use whenever you’re traveling or staying in a vacation home with less than well-stocked equipment on hand.

White cod fish fillets on brown parchment paper with sliced fennel bulb, cherry tomatoes, olive oil and thyme herb sprigs.
4.82 from 11 ratings

Provencal Cod in Parchment Paper

Karen Tedesco
Simple and elegant Mediterranean-style parchment cooked cod recipe is the best, foolproof way to cook flaky white fish and clean up is so easy.
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

Ingredients
 

  • ½ pound juicy fresh tomatoes, such as cherry, vine (Campari) or heirlooms
  • 1 finely chopped garlic clove
  • ½ teaspoon fennel seed
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • Kosher salt
  • 1 small fennel bulb, stems trimmed and fronds reserved
  • 1 teaspoon fresh lemon juice
  • 1 leek, white part only, halved lengthwise and very thinly sliced
  • 1 pound (450 g) cod or other flaky white fish, cut into 4 4-ounce portions
  • 4 sprigs fresh thyme
  • 4 tablespoons (56 g) butter
  • 4 teaspoons anise-flavored liqueur such as Pernod or Ricard, optional

Equipment

Instructions
 

  1. Preheat oven to 450 (220 C) degrees.
  2. Slice ½ pound juicy fresh tomatoes in half (cherry tomatoes) or into slices if using larger ones. Toss them in a bowl with 1 finely chopped garlic clove, ½ teaspoon fennel seed, ½ teaspoon freshly ground black pepper 1 tablespoon of the olive oil, and ½ teaspoon salt.
  3. Remove the tough outer layer from 1 small fennel bulb. Thinly shave the fennel with a mandoline or a sharp knife and combine in another bowl with the remaining tablespoon of olive oil, 1 teaspoon fresh lemon juice¼ teaspoon salt, and the thinly sliced leek.
  4. Fold 4 pieces of parchment paper (12 x 16 inches) in half, then open them flat on a work surface. Place an equal portion tomatoes (about ½ cup each) on the sheets to one side of the fold. Place a portion of fish over the tomatoes. Sprinkle the fish with a little salt, then top with some of the fennel mixture, 1 tablespoon butter and a thyme sprig. Sprinkle 1 teaspoon of the Pernod over each portion, if using.
  5. Fold the parchment to close. Starting at a corner, make overlapping pleated folds all around to form a half-moon shaped package. The packages can be prepared ahead and refrigerated up to 4 hours in advance of baking.
  6. Place the packages on 2 rimmed baking sheet (2 per sheet) and bake for 10 minutes. Let them rest 10 minutes.
  7. Transfer the packages to serving plates and cut open with scissors – sprinkle the fish with reserved fennel fronds and serve immediately.

Notes

  • The parchment packages can be prepared ahead and refrigerated up to 4 hours in advance of baking.
  • Pernod is an anise-flavored liqueur from France. If you don’t have it, leave it out or substitute an equal amount of dry white wine.

Nutrition per serving

Calories: 214kcal Carbohydrates: 9g Protein: 22g Fat: 9g Sodium: 113mg Fiber: 3g Sugar: 4g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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