Cod en Papillote
with Tomatoes, Dill, and Orange


Cooking en papillote is a quick way to have a healthy dinner ready in minutes. Because you seal the fish and seasonings tightly in a foil package, all of their juices and flavor are trapped inside. We've made it even easier by forming one large package with four servings, rather than sealing four individual ones.

  • 2 teaspoons olive oil
  • 4 thick cod or other fish fillets, such as halibut, salmon, or haddock, about 1 inch thick (4 to 5 ounces each)
  • Salt and freshly ground black pepper
  • 1/4 cup fresh dill, coarsely chopped, or another fresh herb
  • 2 ripe plum tomatoes, cored, seeded and cut into strips
  • 2 strips orange zest, cut into fine shreds
  1. Heat the oven to 450 degrees F. Arrange a large sheet of heavy-duty aluminum foil on a baking sheet, with a long side facing you. Drizzle 1-1/2 teaspoons of the oil over the long half of the foil closest to you. Place the fish on the oil-covered part of the foil, and turn each piece over to coat it with oil. Sprinkle the fish with salt and pepper.
  2. Scatter most of the dill over the fish, dividing it evenly. Sprinkle with the orange zest strips, the tomato strips, and the remaining dill. Drizzle with a little more olive oil. Fold the long edge of aluminum foil over the fish, enclosing the fillets. Fold up the sides tightly and double-fold the long end near you to seal the package well.
  3. Bake the fish for 15 minutes (11 or 12 minutes if the fillets are only 3/4 inch thick). Immediately cut through the foil and transfer each portion to a serving plate with a large spatula. Spoon any juices over and serve hot.

January Syndrome
Lighter, Quicker, Better Recipes

Lighter: Healthy Substitutions for Baking
Quicker: Quicker Marinades For Fish Fillets and Steaks
Better: A Quick Blast of Flavor
Recipe: Super Chocolate Pudding
Recipe: Cod en Papillote with Tomatoes, Dill and Orange
Recipe: Spinach, Tomato, and Country Bread Salad

by Richard Sax and Marie Simmons
(William Morrow & Co.;
June 26,1995;


This Archived Page created between 1994 and 2001. Modified August 2007

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