If you like fish, you will agree with me that one of the most delicious ways it is prepared en papillote. All its flavor is concentrated, since it uses its own juices to cook , and the aroma when uncovered is almost from another dimension. So, as you can guess, this recipe for cod papillote accompanied by zucchini is very simple and quick to prepare, with a result that is as delicious as it is healthy.

This recipe, as well as many others prepared with papillote, is a clear example that less is often more. Because this technique has no secret, nor does it require long times on the stove, and the result is simply exquisite.

In culinary jargon, cooking food wrapped or "in a package" is known as doing it en papillote. It certainly has a lot of charm if we say it in French, but the taste is just as delicious, whatever language it is cooked in. In essence, it is about wrapping the food to be cooked in paper (for oven, for example), forming a package that must be well closed; in this way it is achieved that the steam does not escape when cooking it and that it cooks in its own juices.

For the technique to be completely perfect and much easier, also avoiding the waste of paper, the Emile Henry "papillote" ceramic fountain will be our ideal helper. A piece totally free of toxic materials , which is also reusable over and over again (also as a roasting tray, which we would use without the lid).

All ready? Let's start with the recipe!

Ingredients for 4 people

  • 2 cod fillets (approximately 1.2 kg total)
  • 2 large zucchini
  • 2 bunches of chives
  • The juice of 1/2 lemon
  • 1/2 lemon cut into slices
  • 10 cl of hazelnut oil
  • Salt and freshly ground pepper
  • A few sprigs of fresh thyme


  1. Preheat oven to 210°C.
  2. Wash the cod fillets and dry them well with a bit of kitchen paper.
  3. Wash the zucchini and cut them into slices about 3-4 mm thick. You can do it with a mandolin , so the slices will cook evenly by having the same thickness.
  4. Cut the root part of the chives and remove the first layer. Cut off the tops of the stems and wash them. Cut the chives lengthwise, from top to bottom.
  5. Arrange the zucchini slices and the cut spring onions in the Emile Henry Ceramic "papillote" Platter , forming a bed. Reserve a few slices and strips of the chives to place on the fish.
  6. Arrange the 2 cod fillets on the bed formed by the zucchini and onion, one next to the other. Once placed, spray them with lemon juice and hazelnut oil.
  7. Arrange the rest of the vegetables and the lemon slices on the cod fillets, harmoniously.
  8. Remove the thyme with your fingers or with the help of an aromatic herb remover and sprinkle it on top of the fish and vegetables. Add the salt and freshly ground pepper.
  9. Cover the ceramic dish and take it to the oven for about 25-30 minutes, without uncovering at any time.
  10. After that time, take the dish out of the oven, being careful not to burn yourself and check that the cod fillets are done, gently separating the meat in the center with the tip of a knife.
  11. Serves directly in the Emile Henry "papillote" Ceramic Dish .


  • To give a different point to the recipe, you can add some pickled capers, some pink pepper berries lightly crushed in the mortar and some sprigs of fresh thyme.
  • You can vary the flavors and aromas of this recipe, changing the vegetables (use fennel, peppers, tomatoes,...) or the type of oil (olive, pistachio, toasted sesame...).
  • You can also make this same recipe with any other white fish. With hake, for example, it is exquisite.
Author of the recipe: Emile Henry

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