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Cod en Papillote
with Freekeh & Spinach
55 MIN
2 Servings
From the Test Kitchen
Chefs, tonight we’re using a classic French technique for elevated, gourmet results. Baking our cod “en papillote” (French for “in parchment”) seals in moisture and flavor, making for delicious results—not to mention easy cleanup! To create an easy pouch for the cod, spinach and nutty freekeh to bake in, you’ll place everything on parchment paper, then fold it into packets. The results are perfect for enjoying with a splash of Meyer lemon juice (known for its pleasantly fruity flavor) and spoonfuls of herb-seasoned crème fraîche.
Get Plans-
NutritionPER SERVING
-
Calories770 Cals (est.)
fresh
ingredients
Title
- 2 Cod Fillets
-
2 sheets Parchment Paper
- ¾ cup Cracked Freekeh
- 3 cloves Garlic
- 1 Meyer Lemon
- ½ lb Spinach
- 1 bunch Parsley
- 2 Tbsps Butter
- 2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
1
Cook the freekeh:
2
Prepare the ingredients & make the herb sauce:
While the freekeh cooks, wash and dry the fresh produce. Pick half the parsley leaves off the stems; finely chop the remaining leaves and stems. Using a peeler, remove the lemon rind, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic. In a bowl, combine the crème fraîche, chopped parsley, lemon zest, ¼ of the garlic and the juice of 2 lemon wedges. Drizzle with olive oil; season with salt and pepper to taste.
4
Cook & drain the spinach:
While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the remaining garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.
5
Assemble the packets:
Lay the sheets of parchment paper on a clean, dry work surface. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Divide the cooked freekeh between the sheets, placing slightly off-center. Top the freekeh with the cooked spinach and seasoned fillets. Using your hands, pinch the butter into small pieces; divide between the fillets. Working 1 sheet at a time, fold the longer end of the paper over the filling to create a packet with 3 open sides. Fold the open sides towards the center twice; crease firmly to seal the packet. Carefully transfer the packets to a sheet pan.
6
Bake the packets & serve your dish:
Place the packets in the oven and bake 10 to 12 minutes, or until the packets are lightly browned and puffed up. Remove from the oven and divide between 2 dishes; carefully open. Garnish with the whole parsley leaves and remaining lemon wedges. Serve with the herb sauce on the side. Enjoy!
2
Prepare the ingredients & make the herb sauce:
While the freekeh cooks, wash and dry the fresh produce. Pick half the parsley leaves off the stems; finely chop the remaining leaves and stems. Using a peeler, remove the lemon rind, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic. In a bowl, combine the crème fraîche, chopped parsley, lemon zest, ¼ of the garlic and the juice of 2 lemon wedges. Drizzle with olive oil; season with salt and pepper to taste.
4
Cook & drain the spinach:
While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the remaining garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.
5
Assemble the packets:
Lay the sheets of parchment paper on a clean, dry work surface. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Divide the cooked freekeh between the sheets, placing slightly off-center. Top the freekeh with the cooked spinach and seasoned fillets. Using your hands, pinch the butter into small pieces; divide between the fillets. Working 1 sheet at a time, fold the longer end of the paper over the filling to create a packet with 3 open sides. Fold the open sides towards the center twice; crease firmly to seal the packet. Carefully transfer the packets to a sheet pan.
6
Bake the packets & serve your dish:
Place the packets in the oven and bake 10 to 12 minutes, or until the packets are lightly browned and puffed up. Remove from the oven and divide between 2 dishes; carefully open. Garnish with the whole parsley leaves and remaining lemon wedges. Serve with the herb sauce on the side. Enjoy!
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