The name might make this dish sound a bit fancy and complex, but actually it’s incredibly simple!
En papillote refers to the way the fish is cooked, in a package made from parchment paper. The package locks in all the moisture, allowing you to get a beautifully moist filet of cod and bok chow with the lemony flavour throughout.
This is a simple dinner that you can easy prepare in advance, package up and store in the fridge for a day, and then just slide into the oven when you’re ready for dinner. The tomatoes cook alongside the fish so it’s a one pan and done kind of meal. Perfect for a busy weeknight!
It’s also still tasty as leftovers, so I like to double the portion so that my lunch the next day is already prepared in advance.
Lemon Cod en Papillote with Bok Choy and Tomatoes
400g (0.9lb) cod filets
2 heads bok choy
16-20 vine tomatoes
1 lemon, thinly sliced
30mL (2 tbsp) olive oil
garlic powder, sea salt, and pepper to taste
Pre-heat oven to 180C / 360F.
In a square of parchment paper lay out the leaves of one half of a head of bok choy.
On top of the bok choy, lay one cod filet. Drizzle with olive oil and season with garlic powder, sea salt, and pepper. Top the cod filet with two slices of lemon.
Fold over the parchment paper on the short ends of the cod. Bring the paper on the long sides together and crunch together and down to seal the package.
Repeat for remaining bok choy and cod filets. Place individual packages side-by-side on a baking tray.
On a second, parchment paper lined baking tray, lay out the vine tomatoes. Drizzle with olive oil and season with garlic powder, sea salt, and pepper.
Place both baking trays in the oven and bake for 18 minutes. Cod is cooked through when meat is white and opaque. Be careful when opening the packages as the hot steam will escape.
Plate up and enjoy!