Black Cod “en Papillote” is a simple and flavourful dish featuring tender black cod baked in a sealed baking paper parcel with juicy cherry tomatoes, fresh lemon slices, minced garlic and melted butter. Italian herbs, salt and pepper add a fragrant savoury touch while the fish gently cooks in its own steam.
Easy to prepare in the air fryer, this recipe keeps the black cod moist, buttery and tender while allowing the fresh flavours to infuse beautifully. Perfect for a quick and fuss-free lunch or dinner with minimal clean-up.
Ingredients
-
Black Cod Gindara Portion
- Melted Unsalted Butter
- Cherry Tomatoes
-
Lemon Slices
-
Minced Garlic
- Salt
- Pepper
- Italian Herb Blend
Instructions
- Slice 6 cherry tomatoes in half and cut 2 lemon slices. Set aside.
- Place a sheet of baking paper on a flat surface and fold up the corners to create a parcel. Make sure the baking paper is large enough to fully enclose the fish. If needed, use an additional sheet of baking paper.
- Wash the black cod gindara and pat dry with a paper towel. Place the fish in the centre of the baking paper. Season with salt, spread the minced garlic over the fish, and brush with melted unsalted butter. Arrange the halved cherry tomatoes around the fish and place the 2 lemon slices on top. Season with pepper and Italian herb blend.
- Fold the baking paper over the fish and seal the edges to enclose it completely.
- reheat the air fryer to 180°C for about 3 minutes. Place the fish parcel in the air fryer and cook for approximately 15 minutes. Cooking time may vary depending on your air fryer and the thickness of the fish.
- Carefully remove the parcel from the air fryer and open it. Serve the baked black cod gindara hot.
Tips for Black Cod "en Papillote"
Pat the black cod dry with a paper towel to remove excess moisture before seasoning.
Seal the baking paper tightly around the fish to trap the steam and keep the black cod moist while cooking.
Make sure the baking paper is large enough to fully enclose the fish and leave enough room for the steam to circulate.
Check the fish after 15 minutes as cooking time may vary depending on the thickness of the fish and your air fryer.
What to Serve with Black Cod "en Papillote"
Black Cod “en Papillote” pairs well with simple sides that complement its rich, buttery flavour without overpowering the delicate fish. Serve it with steamed rice, roasted or sautéed vegetables, mashed potatoes, or a light green salad for a balanced meal. For a fresher option, add steamed asparagus, broccoli or leafy greens, while a side of crusty bread is perfect for soaking up the buttery garlic juices from the parcel.
FAQ
1. What does “en papillote” mean?
“En papillote” is a cooking method where food is enclosed in baking paper and cooked with steam, helping the fish stay moist and tender.
2. Can I use frozen black cod for this recipe?
It is best to fully thaw the black cod before cooking so it cooks evenly and releases less excess moisture inside the parcel.
3. How do I know when the black cod is cooked?
The fish should be opaque and flake easily with a fork at the thickest part.
4. Can I make this recipe in the oven?
Yes, bake the sealed parcel in a preheated oven at around 180°C until the black cod is fully cooked, adjusting the cooking time according to the thickness of the fish.
