Cod en Papillote with Tomatoes, Dill, and Orange

Preparation info

  • Serves


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

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
  • ¼ 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°F.
    2. Arrange a large sheet of heavy-duty aluminum foil on a baking sheet, with a long side facing you. Drizzle 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.
    3. 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.
    4. Bake the fish for 15 minutes (11 or 12 minutes if the fillets are only ¾ inch thick). Immediately cut through the foil and transfer each portion to a serving plate with a large spatula. Spoon juices over and serve hot.