The Recipes

Mexican Cod en Papillote

Yes, this is a bit of a fetish.  I LOVE cooking fish in parchment paper because it is pretty much idiot-proof.  On top of that, it is one of the best ways to avoid messy cleanup.

I have also adopted a lovely technique from one of my favorite chefs (who has transitioned to TV), Michael Symon, in using blended oil sometimes instead of the more expensive extra virgin olive oil.

Mexican Cod en Papillote


- 1 cod fillet (mine was about 7 oz.)
- 1/4 cup cous cous, cooked according to package instructions
- 1/4 c. black beans, drained and rinsed
- a few splashes of hot sauce
- 2 T. of red onion, diced
- 2 T. of red bell pepper, diced
- 1/2 mango, diced
- 1 tsp. of cumin
- 1 tsp. Mexican oregano
- handful of cilantro, chopped
- 1 lime, juiced (two slices reserved)
- 1 jalapeno, seeded and diced
- salt
- pepper
- blended oil

Preheat the oven to 350 degrees.

Prepare the cous cous.

While it is cooking, mix together the mango, onion, cilantro, bell pepper, and jalapeno.  Add the lime juice, stir, and season with salt and pepper.  Set the salsa aside.

Season the fish with salt, pepper, and the oregano.

Mix together the cous cous, beans, and the hot sauce.  Take a large piece of parchment paper and spoon the cous cous mixture in the middle.  Slide the fish fillet on top of the cous cous.  Top with the two reserved lime wheels.  Fold the parchment paper over the fish, and seal the packet by pinching the edges together, folding in, and proceeding around the fish.

Put the packet in the oven and bake for 25 minutes.

Remove the packet from the oven and open.  Set it directly on a plate, or transfer the contents to a plate.  Set the lime wheels aside and garnish with the salsa.