Parchment Baked Cod with Chorizo + Tomatoes


I love this method of cooking fish for a quick and easy dinner. Steaming fish “en papillote” results in tender juicy fish. It’s pretty fool proof.  Don’t feel constrained to the ingredients I used. This recipe is easily adaptable. Try it with fennel and orange segments, or lemon slices and fresh herbs. I serve mine with a fresh chimichurri sauce on the side, this is totally optional of course. Here is the recipe if you’d like to try it:

Serves 2


2 6oz filets of cod,

1/2c sliced spanish chorizo

1/2c cherry tomatoes, halved

1/2 a red onion sliced thinly

2-3tbs olive oil

juice of one lemon

salt + pepper

2 sheets of parchment paper

Pre heat the oven to 400. In a bowl toss the cherry tomatoes, chorizo, red onion, olive oil and lemon juice. Place one piece of fish in the center of the parchment paper. Season with salt and pepper and top with half of the tomato, chorizo mixture. Repeat this process with the second piece of fish.

To seal the parchment:

Lift the parchment paper on the 2 opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches the fish, crimping to seal. Roll up and crimp the ends to seal. Transfer the parchment packets to a baking tray and bake for 15-18 minutes.

I like to serve the fish in its parchment, for an impressive presentation. Let me know in the comments how yours turns out and what flavor combinations you used!






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