Papillote Cod with Fennel, Tomatoes, Capers, and Pastis

Why You’ll Love This Recipe

• All-in-one packet: zero splatter, minimal cleanup, maximum flavor.
• Self-saucing magic: tomatoes, fennel, lemon, and pastis create a bright, anise-kissed jus.
• Failsafe, moist cod: steam-baking keeps the fish tender and flaky.
• Weeknight easy yet dinner-party fancy in under 35 minutes.

Grocery List

• Produce: Fennel bulb, cherry tomatoes, lemon, garlic, fresh thyme, flat-leaf parsley (optional), fennel fronds (from the bulb).
• Dairy: Unsalted butter.
• Pantry: Cod fillets (seafood counter), extra-virgin olive oil, small capers, pastis (or dry white wine), fine sea salt, black pepper, parchment paper, crusty bread (optional).

Full Ingredients

Fish & Vegetables

• 4 skinless cod fillets (6 oz/170 g each, about 1 inch thick)
• 1 medium fennel bulb (about 12 oz/340 g), cored and very thinly sliced or shaved
• 1 cup (150 g) cherry tomatoes, halved
• 1 garlic clove, thinly sliced
• 2 tbsp small capers, drained and rinsed

Citrus, Herbs & Fats

• 1 small lemon: 8 thin slices plus the fine zest of 1/2 lemon
• 1 tsp fresh thyme leaves, or 4 small sprigs
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter, cut into 4 small pieces

Seasoning & Splash

• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp (30 ml) pastis, divided

To Serve

• Fennel fronds and/or flat-leaf parsley, chopped (about 2 tbsp)
• Flaky sea salt, to finish (optional)
• Warm crusty bread, for soaking the juices (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the parchment

Heat the oven to 425°F (220°C) with a rack in the center. Cut four sheets of parchment about 12×16 inches (30×40 cm) each. Fold each sheet in half, then open it like a book. This makes sealing easier and keeps juices in.

Step 2: Prep the vegetables and aromatics

Trim and core the fennel, reserving some fronds for garnish. Shave the bulb into very thin slices using a mandoline or a sharp knife. Halve the cherry tomatoes. Thinly slice the garlic. In a bowl, toss fennel, tomatoes, garlic, and capers with the olive oil, sea salt, and black pepper.

Step 3: Season the cod

Pat the cod dry with paper towels. Lightly season both sides with a pinch of salt and pepper (use the 1/2 tsp and 1/4 tsp measured above overall). This keeps the fish juicy and prevents an overly salty sauce once the capers and pastis are added.

Step 4: Assemble the papillotes

Divide the fennel mixture among the four parchment sheets, piling it on one side of the fold to create a small bed. Place a cod fillet on each mound. Top each fillet with 2 lemon slices, a small pinch of lemon zest, and thyme (either a few leaves or a small sprig). Add one piece of butter to each packet. Drizzle each packet with 1/2 tablespoon (1 1/2 teaspoons) pastis.

Step 5: Seal the packets well

Fold the parchment over the fish. Starting at one end, make tight overlapping folds along the open edge to create a half-moon shape, crimping as you go so the steam stays trapped. Ensure each packet is well-sealed with no gaps.

Step 6: Bake until just cooked

Transfer the packets to a baking sheet and bake for 12 to 14 minutes (about 10 minutes per inch of fillet thickness). The packets will puff as steam builds. Thinner fillets may be done closer to 12 minutes; thicker pieces can take up to 14 minutes.

Step 7: Rest, open carefully, and serve

Let the packets rest for 5 minutes off the heat to finish steaming. Carefully open (watch the hot steam). Spoon the aromatic juices over the fish. Garnish with chopped fennel fronds or parsley and a pinch of flaky salt. Serve immediately, ideally with warm crusty bread to mop up the anise-kissed sauce.

Pro Tips

• For tidy sealing, cut parchment into heart shapes; fold from the rounded end and crimp to the tip.
• Dry the fish well before seasoning to avoid a watery sauce.
• Use a thermometer if you like: cod is perfect at 130–135°F (54–57°C) internal.
• Rinse capers to control salt; you can always finish with flaky salt at the table.
• No pastis? A dry white wine works; add a tiny pinch of crushed fennel seed for an anise note.

Variations

• Mediterranean: Add 8–10 pitted green olives and a strip of orange zest per packet.
• No alcohol: Replace pastis with 2 tsp lemon juice plus 2 tsp water per packet; add a pinch of crushed fennel seed.
• Veg boost: Add thin ribbons of zucchini or shaved baby potatoes (parboil potatoes 5 minutes first).

Storage & Make-Ahead

Assemble packets up to 6 hours ahead; refrigerate tightly wrapped on a tray. Bake straight from the fridge, adding 1–2 minutes to the cook time. Cooked fish is best fresh but can be refrigerated up to 1 day. Reheat gently in a 300°F (150°C) oven, covered, for 8–10 minutes, or enjoy cold/flaked over a salad. Do not freeze once cooked.

Nutrition (per serving)

Approximate: 290 calories; 34 g protein; 10 g fat; 8 g carbohydrates; 2 g fiber; 680 mg sodium. Values will vary with exact fillet size and seasoning.