Sheet-Pan Cod Veracruz en Papillote

Cod fillets and vibrant Veracruz-style veggies are steamed inside parchment paper packets to create a healthy and flavorful meal.

By Jose Guzman, RDN | Experience Life

Makes 4 servings
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

VERACRUZ VEGETABLES

3 medium Roma tomatoes, chopped
20 green olives, pitted and chopped
¼ cup capers, chopped
1 jalapeño pepper, finely chopped
¼ cup minced parsley, plus more for serving
2 garlic cloves, minced
¼ white onion, minced
2 tbs. extra-virgin olive oil
½ tsp. Mexican oregano (or Italian oregano)
½ tsp. sea salt

FISH

4 6-oz. cod fillets (or other flaky white fish, like sea bass, flounder, or pollock)
Sea salt, to taste
Freshly ground black pepper, to taste
4 12-inch pieces of parchment paper
2 cups cooked quinoa
Lemon wedges, to serve

Directions

Make the Veracruz Vegetables

STEP 1

Combine all Veracruz vegetable ingredients in a medium bowl. Sprinkle each fish fillet with salt and pepper on both sides.

STEP 2

Preheat oven to 425 degrees F while assembling the parchment-paper pouches.

Make the Parchment Pouches

STEP 1

Place ½ cup of the cooked quinoa in the center of one sheet of parchment, and top with ¼ cup of the Veracruz vegetables, a fish fillet, and an additional ¼ cup of Veracruz vegetables.

STEP 2

Bring the top and bottom edges of the parchment together above the center of the fish, and fold the parchment over itself several times, until the edge of the parchment reaches the top of the fish and vegetables.

STEP 3

Fold each side several times and tuck the ends underneath the package to create an airtight seal. Repeat with each pouch.

Bake and Serve

STEP 1

Arrange the four pouches on a sheet pan and bake for 20 minutes.

STEP 2

To serve, transfer the pouches to plates and cut each open with a sharp knife or scissors, taking care to avoid the hot steam as it releases from its pouch. Top with additional parsley and serve with the lemon wedges.

Photography: Terry Brennan.

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