Cod en Papillote with Ginger + Scallions

Cooking cod in parchment paper is one of my favourite ways to prepare this fish because of how flaky the cod gets by steaming it within the package. A bonus is how quick the clean up is – just toss the parchment paper away! The flavours can be easily swapped to anything – this recipe calls for ginger, scallions, garlic and chillies, but feel free to swap them out for tomatoes, basil, olives, balsamic vinegar, and olive oil, or any other favourite combination. I love serving this with rice, but can also be served with noodles, potatoes, or on top of a salad. Hope you enjoy!

Cod en Papillote with Ginger and Scallions

Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Servings 2 people



  • 1 lb cod (2 filets)
  • 1 tbsp soy sauce or tamari
  • 1 tbsp coconut nectar
  • 1 tsp sesame oil
  • 2 cloves minced ginger
  • 1 tbsp minced ginger
  • 2 scallions thinly sliced
  • 1 Thai red chilli, seeds removed and minced
  • salt and pepper, to taste


  • 2 servings broccolini
  • 1 tbsp sesame oil
  • 1 clove minced garlic
  • salt and pepper, to taste

Cucumber Salad

  • 3 small Persian cucumbers, thinly sliced (I used a mandoline)
  • 1 tbsp rice wine vinegar
  • 2 tsp coconut nectar
  • 2 tsp soy sauce or tamari
  • 2 tsp sesame oil
  • 1 tsp toasted sesame seeds

Optional Garnish

  • 1 slice ginger, cut into matchsticks
  • 1 scallion sliced diagonally


  • Preheat oven to 400°F.
  • Cook rice according to package directions.
  • In a large piece of parchment paper (the size of the sheet pan), place skinned cod fillets. And salt and pepper to both sides, to taste.Add soy sauce, coconut nectar, sesame oil, ginger, garlic, and chillies. Fold parchment paper over the cod. Starting at one corner, make small overlapping 1cm pleats all the way around to seal the edges completely in a half moon shape. Place on one side of baking sheet.
  • On the other side of the baking sheet, add broccolini and toss with sesame oil, salt, pepper and remainder of minced garlic. Bake for 12-14 minutes, until fish is flaky. 
  • While cod is baking, prepare cucumber salad: mix sliced cucumber with rice wine vinegar, sesame oil, soy sauce, coconut nectar, sesame seeds and scallions. Set aside until ready to serve. 
  • Optional garnish: over medium-low heat, sauté  ginger and white ends of scallion until crispy. Set aside on a paper towel. 
  • Serve cod hot on top of rice, with a couple spoonfuls of sauce at the bottom of the packet, broccolini, and cucumber salad. If using crispy ginger and scallions, add as garnish. 

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