Cod baked in an envelope
5 servings
45 minutes
Cod baked in a parchment envelope is an elegant dish of European cuisine that preserves the flavor and juiciness of the fish. This cooking technique comes from French gastronomy, where the parchment 'envelope' serves as an ideal way to seal in all the aromas. Cod soaked in white wine and lemon juice acquires a subtle refreshing taste, while roasted vegetables add sweetness and richness. Sautéed onions and garlic create a noble base, and parsley adds a fresh green note. Opening the envelope on your plate reveals an exciting aroma of the sea and herbs, making this recipe perfect for both a weekday dinner and a festive occasion. The simplicity of preparation combines with restaurant quality — a true culinary surprise!
1
Prepare all the products.
2
Dry the cod with paper towels, cut into pieces of 160 grams each, season with salt and pepper.
- Cod fillet: 800 g
- Salt: to taste
- Ground black pepper: to taste
3
Peel and chop the onion and garlic.
- Onion: 1 head
- Garlic: 2 cloves
4
Sauté the onion until soft, add garlic, fry for another 1-2 minutes, transfer to a bowl.
- Vegetable oil: 30 ml
- Onion: 1 head
- Garlic: 2 cloves
5
Chop the parsley finely.
- Parsley: 20 g
6
Slice the lemon into thin rings and remove the seeds.
- Lemon: 1 piece
7
Cut each tomato into six wedges.
- Tomatoes: 5 piece
8
Cut five sheets of parchment 30x30 cm, fold in half, and place 1/5 of the onion with garlic in the center of the top half.
9
Place a portion of fish on top and drizzle with wine.
- Dry white wine: 5 tablespoon
10
Sprinkle the cod with parsley, place lemons on top, and arrange sliced tomatoes around.
- Parsley: 20 g
- Lemon: 1 piece
- Tomatoes: 5 piece
11
Cover with the second half of parchment, fold into an envelope, secure.
12
Transfer the cod envelopes to a dry baking sheet, bake in a preheated oven at 180 degrees for 20-25 minutes on the middle rack.
13
Remove from the oven, cut the envelopes, transfer to plates, serve.
