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Cod Case Scenario

Wild Cod Fillets Steamed in Parchment with Dill, Root Vegetables, and Citrus

35 minutes
Serves 4
DinnerFrench
Herb's take

Inspired by Nordic kitchens, this en papillote dish gently steams wild cod with earthy root veggies, plenty of fresh dill, and a bright kiss of lemon. You’ll master the parchment packet technique for perfectly moist fish and learn why Scandinavian flavors are all about restraint, and restraint is harder than it looks.

Equipment needed
  • Parchment paper
  • Microplane or fine grater

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F. Cut four large sheets of parchment paper, each about 15 by 20 inches.
  2. 02
    Toss the carrot, parsnip, celeriac, and leek together in a bowl with 1 tablespoon olive oil, half the lemon zest, and 1/2 teaspoon salt.
  3. 03
    Lay a parchment sheet flat. Mound one quarter of the vegetable mixture in the center, shaping it to roughly match the size of a cod fillet.
  4. 04
    Pat the cod fillets dry and season both sides with 1 teaspoon salt and the black pepper.
  5. 05
    Place a fillet on top of the veggies on each parchment sheet. Top each fillet with a generous tablespoon of dill and 2 pats of butter.
  6. 06
    Drizzle each packet with 1/2 tablespoon of the remaining olive oil and a squeeze of lemon juice (about 2 teaspoons per packet).
  7. 07
    Fold the parchment over the fish and veggies. Starting at one end, make tight overlapping folds around the edge to seal each packet securely. Tuck the final fold underneath.
  8. 08
    Arrange the packets on a baking sheet and bake for 16-18 minutes, until the parchment is puffed and the fish is cooked through.
  9. 09
    Transfer each packet to a plate. Carefully cut open (steam alert!) and garnish with remaining dill and lemon zest. Serve immediately.

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