Recipe Parsley Cod en Papillote

TodayInTheKitchen

TodayInTheKitchen

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Parsley Cod en Papillote

Parsley is an excellent ingredient challenge because it can be used in such a wide range of recipes across nearly every cuisine. Thanks goes to @MypinchofItaly for choosing Parsley. So I tried to focus this recipe around using parsley alone as the featured seasoning.
Parsley-cod-en-papillote-feature-image

Parsley-cod-en-papillote-feature-image

:chef: Ingredients
  • 1 cup of white wine
  • 2 tbsp of malt vinegar
  • 2 tbsp of EVOO
  • 1 cup of chopped parsley
  • 2 6oz Cod fillets (wild caught)
  • 2 cloves garlic (sliced)
  • 2 cloves garlic (minced)
  • 1/2 cup of scallions (chopped-white ends)
  • 1/2 cup of green peppers (chopped)
  • 1/2 cup of yellow peppers (shoestring cut)
Parsley-cod-en-papillote-marinating

Parsley-cod-en-papillote-marinating

:chef: Method
  • Mix wine, vinegar, EVOO, minced garlic and parsley in a baking dish.
  • Add both fish fillets and top with chopped parsley. Let marinate for 2 hours.
  • Prepare two en papillote packets. Start by spooning 2 tbsp of marinate on the paper.
  • Place fish on the paper. Arrange yellow and green peppers around the fish. Sprinkle on onions and garlic slices. Top with a few spoonfuls of marinate mixture.
  • Fold and seal the packet. Cook at 375 F (190 C) for 25-30 minutes.
  • Serve packet directly on a plate.
Remember, half the fun of En Papillote is opening the packet!!!

:chef: Notes
  • For a whole meal, include salad, potatoes or rice and a nice warmed roll.
  • A glass of good white wine is a plus.
Parsley-cod-en-papillote-closeup

Parsley-cod-en-papillote-closeup

 
TodayInTheKitchen said:
Parsley Cod en Papillote

Parsley is an excellent ingredient challenge because it can be used in such a wide range of recipes across nearly every cuisine. Thanks goes to @MypinchofItaly for choosing Parsley. So I tried to focus this recipe around using parsley alone as the featured seasoning.
Parsley-cod-en-papillote-feature-image

Parsley-cod-en-papillote-feature-image

:chef: Ingredients
  • 1 cup of white wine
  • 2 tbsp of malt vinegar
  • 2 tbsp of EVOO
  • 1 cup of chopped parsley
  • 2 6oz Cod fillets (wild caught)
  • 2 cloves garlic (sliced)
  • 2 cloves garlic (minced)
  • 1/2 cup of scallions (chopped-white ends)
  • 1/2 cup of green peppers (chopped)
  • 1/2 cup of yellow peppers (shoestring cut)
Parsley-cod-en-papillote-marinating

Parsley-cod-en-papillote-marinating

:chef: Method
  • Mix wine, vinegar, EVOO, minced garlic and parsley in a baking dish.
  • Add both fish fillets and top with chopped parsley. Let marinate for 2 hours.
  • Prepare two en papillote packets. Start by spooning 2 tbsp of marinate on the paper.
  • Place fish on the paper. Arrange yellow and green peppers around the fish. Sprinkle on onions and garlic slices. Top with a few spoonfuls of marinate mixture.
  • Fold and seal the packet. Cook at 375 F (190 C) for 25-30 minutes.
  • Serve packet directly on a plate.
Remember, half the fun of En Papillote is opening the packet!!!

:chef: Notes
  • For a whole meal, include salad, potatoes or rice and a nice warmed roll.
  • A glass of good white wine is a plus.
Parsley-cod-en-papillote-closeup

Parsley-cod-en-papillote-closeup

Click to expand...

Amazing plate bob. What type of cod is that? We get both red and blue cod. Blue cod is my fave, it's really unbelievably good. $50 kg. The red cod here.........I wouldn't give it to my cat. Blech.
 
This looks delicious. Great photos too. But you are stealing one of my forthcoming entries which was to be 'cod en papillote' and contains very similar ingredients! :mad: Ah well - I'll have to get creative with the idea. :D
 
The Late Night Gourmet said:
How much of a parsley bomb is this? I'm imagining, with the paper sealing in the flavor, it's similar to inhaling tabouleh with every bite (which sounds like it would be a very good thing).
Click to expand...

Yes it does look like a big parsley party! There's a whole cup of chopped parsley in the recipe.
 
rascal said:
Amazing plate bob. What type of cod is that? We get both red and blue cod. Blue cod is my fave, it's really unbelievably good. $50 kg. The red cod here.........I wouldn't give it to my cat. Blech.
Click to expand...
I am not sure what is meant by Blue cod versus Red cod. It was advertised as Alaskan Wild-Caught Cod fillets. However, since they tasted wonderful, I am assuming they are Blue cod.
 
morning glory said:
This looks delicious. Great photos too. But you are stealing one of my forthcoming entries which was to be 'cod en papillote' and contains very similar ingredients! :mad: Ah well - I'll have to get creative with the idea. :D
Click to expand...
Thank you for the "Thumbs up" @morning glory. I did try to focus on Parsley for this recipe but at the expense of several other seasonings. I am thinking this recipe could be so much more flavorful with the inclusion of a few well chosen ingredients. I will leave those choices up to the "Obsessive Cook" in you! :spaghetti:
 
The Late Night Gourmet said:
How much of a parsley bomb is this? I'm imagining, with the paper sealing in the flavor, it's similar to inhaling tabouleh with every bite (which sounds like it would be a very good thing).
Click to expand...
Good catch @The Late Night Gourmet. I, too, thought this may come out as a "Parsley bomb". However, when you figure that some of the parsley was used in the marinade and that I split the remaining parsley content between two papillote packets, I ended with a wonderfully seasoned meal. I think 1 cup is the right amount for this recipe.
 
TodayInTheKitchen said:
I am not sure what is meant by Blue cod versus Red cod. It was advertised as Alaskan Wild-Caught Cod fillets. However, since they tasted wonderful, I am assuming they are Blue cod.
Click to expand...

I don't think our cod is the same as yours. Red cod has a red tinge to it and same with blue cod. The red cod normally has worms in it.

Russ
 
rascal said:
I don't think our cod is the same as yours. Red cod has a red tinge to it and same with blue cod. The red cod normally has worms in it.

Russ
Click to expand...

A bit of research reveals that 'blue cod' is actually a type of Pinguipedidae or sandperch so not really a cod at all. Apparently they are hermaphrodites and can live to be 30 plus years! Blue cod are 'morid cod' and are a species related to cod - also known as hoka.
 
morning glory said:
A bit of research reveals that 'blue cod' is actually a type of Pinguipedidae or sandperch so not really a cod at all. Apparently they are hermaphrodites and can live to be 30 plus years! Blue cod are 'morid cod' and are a species related to cod - also known as hoka.
Click to expand...
Why are fish names so misleading? For example, Chilean Sea Bass isn't a bass.
 
morning glory said:
Its true - a lot of it has been due to marketing. In the UK fish 'n chip shops used to sell something called Rock Salmon (i think some still do) which was actually shark.
Click to expand...
It seems strange that this would be a real thing, but it is. I can't think of any other part of nature where the name of something got changed strictly for marketing purposes.

But, in an even stranger development, I've recently found out that pink didn't always mean pale red. The main definition for the color "pink" used to mean a murky yellow color until sometime in the 17th century.
 
morning glory said:
Its true - a lot of it has been due to marketing. In the UK fish 'n chip shops used to sell something called Rock Salmon (i think some still do) which was actually shark.
Click to expand...

The blue cod if you bought in a fish n chip shop would cost about $8 as opposed to normal fish at $2 ea. the cheaper is called lemon fish here, another marketing brand....it's shark. Pretty good shark though. Best fish n chips I've had were just before Edinburgh. I'd never find it again. They were good. Chips n vinegar....heaven.

Russ
 
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