I get asked all the time what is an easy way to learn how to cook fish. My first suggestion is usually to grill it, but I also love to suggest cooking fish in parchment paper. I know it looks fancy and might even sound a little intimidating, but cooking fish in a paper bag is always fool proof. And if you want to sound really fancy to impress your friends, call this dish by the French technique name “fish en papillote”
Sarah and I love this technique. You take your fish of choice, add some aromatics you like, wrap them up together in a parchment bag and cook till done. That’s it!
I was looking to make a quick low maintenance dinner last night and Cod was on sale at Whole Foods, dinner was on the table about 18 minutes later- Done!
I paired my fish with leeks and oyster mushrooms in the parchment bag. The salty/ sweet soy glazed cod paired perfectly with the tender sweet leeks, and the delicate flavor of the oyster mushrooms. The to give it another layer of flavor I dressed some peppery arugula lightly with olive oil and sesame seeds and when the fish was done cooking I placed the warm contents of the bag with all the juices on top of the arugula salad to wilt the greens.
1 lb Cod Fillets (2 medium sized fillets)
1 small leek
Small cluster Oyster Mushrooms
3 tbs soy sauce
2 tsp sesame oil
1 large bunch washed Arugula leaves
1 tbs olive oil
1 tsp sesame seeds
salt to taste
Pre-heat your oven to 400 degrees. Pat your cod fillets dry and place in a bowl (or a plastic bag works fine) with the soy sauce ans sesame oil. Let that sit and marinade wile you prepare the rest.
Slice the tough dark green ends off the leek and half lengthwise. Be sure to rinse in between the layers really well these things can be gritty! Break your oyster mushroom apart and give a rough chop. (I prefer to keep my mushrooms rather large)
Cut 2 long rectangles of parchment paper that will easily fold over the bag contents. Divide the leeks and mushrooms evenly between the papers. Place the Cod fillet on top. Fold the long end of the parchment paper over and roll up the open three ends so that they are all tightly sealed.
Place on a cooking sheet and place in the oven for about 10-12 minutes. (My cod fillets were on the thicker end and they cooked up perfectly in just 12 minutes, for a thinner piece of fish about half an inch to one inch about 8-10 minutes in the oven would do.)
While they are cooking, lightly dress your arugula salad with a drizzle of olive oil and sesame seeds, and maybe a small sprinkle of salt if you’d like. The soy sauce is very salty, and the arugula has a deep peppery flavor, so there’s really not much need for extra seasoning. Divide the salad between two plates.
When your fish is done cooking, immediately cut open the parchment bag and slide the contents out on top of your arugula salad. Enjoy!