Sesame Cod en Papillote with Ginger and Scallions over a bed of spinach. A meal in an easy to prepare packet that steams in the oven. Mess free and ready in less than 10 minutes!
Since we are moving next week, meals have been on the easy side for the past couple of weeks. Well, that and the fact that it is summer in Seattle, which means living outdoors as much as possible.
Growing up, my mom always made fish en Papillote. En Papillote is French for “in parchment”. It refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or sometimes tin-foil or other “packet” making material.
You can use this method for chicken, shrimp, veggies and more but, like my Mom, I almost always default to using fish.
This Sesame Cod en Papillote with Ginger and Scallions is cooked over a bed of baby spinach, so no need to make a separate vegetable! And, it all bakes together in under 10 minutes. A very light but flavorful sauce is created and it’s delicious over steamed rice or cauliflower rice.
For this recipe, I chose to use Pacific Foods Organic Chicken Stock Unsalted. Since there are so few ingredients, each one is really important and the unsalted stock has a rich, concentrated flavor that is one of the building blocks of the sauce.
Paired with some toasted sesame oil, lemon zest, fresh grated ginger root and Chinese 5-Spice, this makes an easy weeknight meal that is loaded with flavor!
Alyssa Brantley | EverydayMaven
5 minPrep Time
10 minCook Time
15 minTotal Time
- 4 T toasted sesame oil
- 4 T Pacific Foods Organic Chicken Stock Unsalted
- the zest of one medium lemon
- 3/4 teaspoon freshly grated ginger root
- 1/2 teaspoon Chinese 5-Spice powder
- 1/2 teaspoon kosher salt
- 4 large sheets of Parchment paper (about 8" x 8")
- 8 ounces organic baby spinach
- 1 1/4 pounds Alaskan Cod, cut into 4 evenly sized pieces
- salt and pepper
- 2 scallions, thinly sliced
- 1 handful cilantro, finely chopped
- Preheat oven to 450F.
- In a small bowl, combine sesame oil, chicken stock, lemon zest, grated ginger, 5-spice powder and salt. Mix until well combined.
- Fold each piece of parchment paper into a triangle. Open back up and place 2 ounces of raw baby spinach in the middle of each. Top with a piece of cod. Sprinkle each piece of cod with salt and pepper.
- Spoon 1/4 of the sesame oil mixture over each piece of fish.
- Fold the parchment closed and begin to roll the seams until a "pocket" or pouch is formed. You want to make sure all of the seams are totally shut so the fish and spinach steam and the sauce is formed. If it is not sealed, it will leak.
- Place packets on a baking sheet and bake for 8 to 10 minutes, depending on the thickness of the fish.
- While packets are baking, thinly slice scallions and finely chop cilantro.
- Carefully remove to serving plate and slice open to serve. Be careful of the steam when you cut into the packets. Serve topped with sliced scallions and chopped cilantro over steamed rice or cauliflower rice and Enjoy!
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2016 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.