Table of Contents:
Fish en PapilloteKitchen Conundrums with Thomas Joseph
Video taken from the channel: Everyday Food
How To Make Fish in Parchment By Rachael
Video taken from the channel: Rachael Ray Show
Salmon and Zucchini in Parchment Everyday Food with Sarah Carey
Video taken from the channel: Everyday Food
DINNER RECIPE Easy Mediterranean Cod Packets
Video taken from the channel: Bite Me More
Salmon in Parchment How to Cook Fish in Parchment Paper
Video taken from the channel: Food Wishes
How to make COD en Papillote (Parchment paper) | Bart van Olphen
Video taken from the channel: Bart’s Fish Tales
Parchment Wrapped Cod Easy Week Night Meal With Linda’s Pantry
Video taken from the channel: Linda’s Pantry
Ingredients 2 cups sweet potato, julienned 1 pound cod, divided into 4 pieces 1 teaspoon dried thyme leaves 4 teaspoons olive oil 1 teaspoon kosher salt 4 slices of fresh lemon.Ingredients 1 small zucchini, cut into matchstick pieces 1 small red pepper, cut into matchstick pieces 1 small carrot, cut into matchstick pieces 4 (5 ounce) Pacific cod fillets 1/4 teaspoon salt, divided 1/4 teaspoon pepper, divided Add all ingredients to list.Healthy Parchment Paper Dinners.
Healthy Cooking + Easy Cleanup. Cooking in parchment paper might seem like a fancy French technique reserved for ambitious dinner parties. And Cod with Tomato-Basil Salsa Parchment Pack.
Lemongrass Coconut Shrimp and Noodles Parchment Pack. Clam, Chorizo and Kale.Because it turns out that baking dinner in parchment—as they say in France: en papillote—is more than perfect for quick weeknight dinners that work whether you’re cooking for one or for a crowd.
This dinner-in-a-bag cooking style keeps proteins incredibly moist through its steaming process and allows herbs, citrus juices, and savory sauces to really soak into the ingredients.Pile the ingredients in the center of a 16-inch sheet of parchment. Gather the edges and twist closed, leaving space inside for heat circulation. Tie with kitchen twine.Place the cod loins on top of the lemon slices, season with salt and pepper, and spread the remaining herby olive mixture over the fish.
Close up the parcel and bake in the oven for 15 to 20 minutes. When cooked, unwrap and serve with the.Cooking seafood, chicken and vegetables “en papillote” or in parchment-paper packets and foil packets is an easy way to ensure tender and juicy results. Steaming fish en papillote, as well as steaming chicken and steaming vegetables in packets, traps in flavor, whether you cook the paper packets in the oven or grill foil packets.
Cod is combined with bell pepper, tomatoes, and basil, wrapped in foil, and baked in the oven for a quick, delicious low-carb dish for weeknights.Bake for about 15 minutes; the cod and vegetables will gently steam inside of the parchment paper. A lovely ‘juice’ will puddle at the bottom of each bundle. Serve the fish directly in the parchment, and have your guests open up the crinkly paper and experience the.Steaming fish in parchment paper is a healthy, tasty way to cook it, and it’s so simple you can have it ready in less than 30 minutes.
Impress dinner guests by presenting them with their very own parchment pouches.Explore Amanda Adams Milam’s board “Parchment Pack Meals” on Pinterest. See more ideas about Parchment paper recipes, Recipe paper, Meals.Jun 8, 2020 Explore judyhowland’s board “foil & parchment packets”, followed by 417 people on Pinterest. See more ideas about Foil dinners, Foil pack meals, Foil packet meals.
Products. Foil. View All; Standard Foil; Non-stick Foil; Heavy Duty Foil; Grill Foil; Pitmaster’s Choice Foil; Foil Wrappers; Recycled Foil; Parchment Paper. View All.Fish foil packets are a great option for quick and easy weeknight meals.
Just add your ingredients, fold the foil packet, and pop it in the oven or on the grill. In no time, dinner will be on the table with minimal fuss and almost no mess – to clean up, just toss the foil packet in the trash!Place the packets on a sheet pan or baking sheet, pop into the oven, and in less than 20 minutes, dinner is done. The versatility of foil pack dinners can’t be beat.
Choose your favorite vegetables, protein, and sauce, and you’re good to go. Co.
List of related literature:
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| from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes |
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| from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen |
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| from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat |
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| from The Business of Event Planning: Behind-the-Scenes Secrets of Successful Special Events |
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| from Simple French Food 40th Anniversary Edition |
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| from The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love |
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| from Great British Chefs: 120 Recipes From Britain’s Best Chefs |
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| from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant |
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| from A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking |
101 comments
The side dish, to me, seemed inappropriate for the cod, flavors may not work, but very good execution of the fish prep, would you consider trying with foil on a bbq grill?…poached fish is very different from other styles of cooking it. Nice job laying the veg first, a bit more seasoning maybe for my taste, but all in all I’m glad to see this recipe! Thanks!
I made this and it was awesome! My husband loved it and he barely eats fish. Thanks
anyone know what ‘parchment paper’ translates to in the UK market? Is it ‘baking paper’ or ‘greaseproof paper’?
So the parchment paper seems like you can cook anything in it for a high temperature without burning the outside as a benefit isnt it?
My dad used to use fish masala and lemon for salmon, it’s freakin amazin!
Hey, Linda:-) Although they all looked good, this was my favorite meal from your “Off Camera Meals” video the other day… and now I get to see how you made it:-) Looks really appetizing and I like your choice of using the asparagus with it. Even though you plan ahead, etc. that’s still a fair bit of work to do after being on your feet all day… so once again, good for you Linda:-) You rock! Thanks and thumbs up as always, Norfolk Joe xox
It’s very rare to see cod fillets this large around here. When we do find them, they want an arm, a leg and a first-born. Time for some investigating!!!
The way you wrapped that packet, made it look like you’ve done that a few times! I love the size of those fish filets
Looks delicious. Definitely going to try this one. Also, you brought back a wonderful, loving memory of watching my grandma wrap grandpa’s sandwich for his lunch box in wax paper! That special fold she did…
looks fantastic… I wish my wife could stand fish, though she cant, so i dont get to cook it LOL, this is a killer recipe, always wanted to do it this way!
thanks for this wonderful video, great, have a nice sunday, Tom
New´s: ChaosKitchen51 cooperation week “Frutti di Mare” Tom Start on Monday
I’ve never made cod in parchment paper. I’ll be sure to give this a try. Thanks for the idea.
My parents eat cod all the time and I think mum would love this version LInda. Thanks for sharing
Wow first time I have heard anything on you vid check out at 11 minute and 07 sec LOL
Martha, you have had some sound issues… And it is the second one I hear… couldn’t watch it to the end, had to skip… Thomas, you actually paid for this video? Ask for refund!
Tried it tonight.. at 20 mins it was raw in the middle.. needed another 15mins
This looks easy, affordable and delicious! I am definately going to try it.
The only channel I hit the like button before even seeing the video
I’ve made fish in p. Paper many times but never with red sauce I’ll have 2 try it. I’ve made a sauce and placed the fish into the pan and let it cook that way also. Thanks for the great tips. See you next Fishy Friday.
When the fish is taken from the sea and stored in ice does this not freeze the fish. Would frozen be better, or equal to fresh where fish is concerned. Love tomato based dishes, I’m going to enjoy this one. Thankyou Bart.
Check out the recipe: https://www.allrecipes.com/Recipe/223154/Chef-Johns-Salmon-in-Parchment/
I know salmon should be pink in the middle but I like mine completely cooked so this is perfect for me.
I always add a pinch of cayenne in salmon baked in parchment.
I have used parchment paper that made in France and I am pretty satisfied with it. I am also making sure that I am not selling this product: ) https://www.amazon.com/s?k=parchment+paper&me=A2MFUQLM0NFYVV&ref=nb_sb_noss
I’ve always had insecurities in cooking fish. This is a great, simple, recipe.
The dinner looks fabulous! I love Cod and have made something similar to this, but in foil. It gives everything such a great flavor! TFS Linda & TC:)
I cooked fish in parchment paper, the parchment burned and filled my apartment with stinky black smoke. I need help. I cook like I have two left hands
This method works GREAT, however, I would not recommend using EXTRA VIRGIN olive oil due to its lower smoke point of around 410°F. Twice I’ve used it and each time there was a strong smoke odor in the kitchen and the salmon even has a minor aftertaste of that odor from the olive oil. After doing some reading I learned that LIGHT olive oil has a higher smoke point (486°F) so maybe that will help avoid the oil smoke odor/taste next time.
This being said, my oven may not be accurate when I heat it to 400°F, with only a 10° window to work with its just too close for me to risk ruining the flavor of the fish.
CUBS JAB!?!?!?!? HOW DARE YOU, GIANTS FAN!!!! OH ITS ON, BUDDY!!!!No sports team/franchise has more loyal, devoted fans than the Cubs! We’re EVERYWHERE. Win or lose, thats our team. Unlike bandwagon Frisco fans. Yeah thats right. i said FRISCO. What of it
It looks to me that this shape is a way much better for creasing than the rectangle:) Thank You
:35…free parchment paper? You’re not talking about the toilet seat covers r u?
albumin on the salmon and it looks a little dry (meat texture). Does the 15 min oven cook the asparagus and potatoes? Potatoes take longer to bake usually 40 min but maybe veggies can cook at the 15 min???
nice technique. we used to do this one with tuna or halibut, with sesame oil, soy sauce, garlic, ginger, etc, served with a side of rice. smells great when opened table-side.
in my school they told me to cut a piece of the end before taking it out of the oven so the parchment doesn’t deflate
You cover all the bases when you explain so it’s hard not to like the video. I was gonna comment it looks over cooked for me but you already answered that. You’re a pro.
Hmm? No one insults my Cubbies and lives to cook another day… grrrrr ��
Am I intimidating?? lol
Signed,
A Chicago Native Cubs Fan!
#kitchenconundrum ”chocolate oat biscuits” please I need this to be perfect for my toddler.she does not eat if its too chewy. please Thomas help!
0:00 Introduction
0:15 Cutting the parchment paper
1:05 Cover parchment with oil
1:18 Add vegetables
1:45 Add spices, salt, and herbs
2:15 Fold and crease parchment
3:28 Bake @ 400 for 15 minutes
4:16 Plating / Seasoning
Annotation Source: http://jumble.tv/video/1QJGHKn
If you cut the corner of the bag with scissors while it is still in the oven the heat won’t change the pressure in the bag, and it won’t deflate!
Not complicated, caded
Not too hard. You don’t even have to be a hip hop star ��
Greetings from Denmark! Thank you, looks great!! Will make this tonight wit atlantic cod, baby potatoes, small tomatoes, parsley and lemon-garlic butter
Chef John, I’m making this for a date in a couple weeks. Is it safe to prep and seal up the packets hours ahead of time and throw in the oven when ready? What would you say to a splash of wine in the packet? Other vegetable combos you’d suggest inside?
Vicks Vap o Rub didn’t work well greasing the parchment sheets. Huh?
Your Cubs Fan joke no longer works, unless they go sour for another century…
why is the outside of the parchment paper oiled as well? what does that do?
Cub’s fan watching this in 2017
-Ha!
(not that i’m even a baseball fan. nor a fan.)
Didnt see in the blog post where I can buy the full size parchment paper in Thailand.
I disliked the video due to a prominent lack of hairy hand close-ups. Please seek to improve upon this area Chef John.
I don’t care about what veggies you cook with it but stuff your salmon with garlic (whole cloves), pats of butter, and lemon wedges.
Take each ‘piece’ of salmon and gently pull it back until you can fit a pat of butter and a smashed piece of garlic between it, then drizzle lemon juice over the whole thing, and cook it with lemon wedges.
I love your videos! Your personality is great and this is just so fun watching!:D
parchment: the skin of sheep, goats, etc., prepared for use as a material on which to write.
Linda you are such a good cook & do such a great job explaining things!
looks awesome, but i would open it and cook for an extra 5 min, to more crispy
I don’t completely understand the free parchment paper suggestion and also Joe would the requested free amount be enough for one year? also $5 is not equal to free
I bought cod just so I could make this dish. After I watch this video Im off to make it. Thanks Linda.
2:27 It’s a miracle! A winking smiley face appears on the parchment.
I love this idea, fish and veggies in a pouch….I am definitely going to give it a try. It looks delicious.. Thank you Thomas for another great dish.��
You are the best!! I love watching you cook, you explain it well.You make cooking fun.
I tried this recipe and technique with Dory and Italian herbs… Still came out bomb.com. super delicious!! *Don’t skip the butter!
Fantastic and so easy. This video is one of the best on YouTube!
Thank you for this demonstration. When I cook salmon it is either underdone or overdone, mostly overdone because I do not want raw fish. I am going to try this method as it looks like I may not have the underdone/overdone problem. Love your videos.
Hey Sara! Could I do this without the butter? Maybe replace it with some olive oil instead?
can we prepare it in advance than just put in the oven to cook when we wanna eat them?
could you freeze these packets for a quick meal
or would the veg go soggy and yucky
thanks
thank you for coming into my kitchen and helping me sarah.. best salmon i cooked in my whole life
Made 6 filets for company….best ever! Seventeen minutes at 350 degrees was the perfect timing.
I spent 20 years being told I was allergic to fish. I have been liberated from that diagnosis, and I used this recipe/technique to make my first salmon fillets in over 20 years! It was easy and so amazingly delicious I practically cried. Thank you so much! I am going to make this again and again.
I have made this many times… Just so good.. BUT, for those of us not having pre cut parchment,,, sigh… parchment is a pain in the rear.. However, I do this as shown, but also with asparagus etc… thanks Sara you opened up a new way of cooling for me, way back when this first ran
This should win RECIPE OF THE YEAR in my book!!! So delicious, healthy and easy. Love that you don’t even need to use oil! I already had the parchment paper from baking cookies. Gonna start making this at least once or twice a week.
I made this tonight and sheesh! This was amazing! My husband doesn’t EVER order salmon unless it’s sushi. He doesn’t like that fishy taste of cooked salmon but tonight, he ate it. He LOVED it! Thank you so much Sarah!
That is superb! In my area cod cost a fortune but flounder is cheap….this is deluxe…I will be making it with flounder…..thanks Bart:)
Wow, I did it tonight and it was sooooo delicious! Thank you so much Sarah, that’s going to be my favourite recipe! Now I’m gonna try to do chicken in parchment paper!
I love your videos, you’re fantastic!:)
“your hairy hand?” You ain’t got nuttin. I am a walking Yeti. I sleep outdoors in the Yukon Territory in January and am perfectly comfortable.:)
Cubs won finally yay! Not to mention that this recipe was great. Win win!:D
Made this for supper, SO DAMN GOOD!! Had a little rice and a little salad..perfect!
most of our recipes allow people to salt to their own taste. I use kosher salt which is about half the saltiness of “regular” or fine salt….thanks for watching and being a fan! xs
sure. would be fine. You could probably leave it out completely….but it definitely adds flavor and texture. xs
I tried this technique and followed the recipe. I used steelhead that we caught ourselves on the Cowlitz River yesterday, so it was super fresh. I was real crazy about all the lemon. I’m wondering if I just used too much. Other than that, it was pretty good. I really love the technique.
Sara, in one of your videos you said people said you had a heavy salt hand, yeah you really really do… but love you
You forgot to mention a major benefit of this method: compared to other ways to cook fish, the smell is waaaay less intrusive, especially if you live in a small flat!
This video was really interesting, especially regarding your folding method. I used parchment+aluminium foil so far, so I’m definitely going to try your way!
Chicken would work, Might need to cook a little longer. Beef wouldn’t be good here. xs
I made basically the same thing on sunday except I used different veggies and a soy sauce sauce
Can you use the New York times for parchment? No one has ever found a good use for it.
What is on the olivs that you put on the blender pls i want to know what is it o know gerlic olivs oil vinigar and the other one the last that you put on in
Dear Thomas: I love everything you do, especially this recipe. But please, ask someone about the pronunciation of French names, or just don’t! It is perfectly fine to call this “fish in paper pocket!”
Keep it up, your videos are very, very helpful!
I tried this one today, and it was absolutely delicious. I really enjoyed it. Thank you Sarah.
Hooi Bart, kijk a. u. b op Facebook bij westsidebbq. Ik he daar en Foto van en Triologie uit de Zee.
Thank you Thomas for the delicious recipe. I put my spin on it and made a cilantro-green chilli-lime marinade coated Swai fish along with lots of veggies like potatoes, zucchini, mushrooms, broccoli, bell peppers and asparagus the 2nd time inside an oven. The 1st time I made it, I used the same fish, marinated it with the same marinade recipe and used fewer types of veggies such as potatoes, onions, broccoli and bell peppers and baked it inside a propane grill. I used aluminum foil to make the packets both time. The 1st time, my packets ruptured while manouvering them on a Propane grill, but the 2nd time they were intact while baking them inside an oven. The results from the 1st time were impressive but the 2nd time there was a lot of water/stew inside the packets inspite of cooking at 450 for 20 mins. I am not sure why they were so watery the 2nd time, do you think it was a combination of using lots of veggies, types of veggies, the extra cook time and/or the unruptured packets?
I love watching you and I never miss an episode but why do you always have a pen or pencil behind your ear?
We (in Italy) call it “pesce al cartoccio”, something like “fish in the paper”. We usually use aluminum sheets. Do you think baker paper is better?
is it possible to store citrus zest that retains its flavor? I’ve seen videos about freezing and or drying but is the end product worth it? I thought doing either of those would destroy the oils that gives the flavor.
Thank you for teaching this technique! My mom ordered salmon cooked using this technique at a restaurant years ago, and now I can finally try to make it for her and teach her!
gosh please do something about the background noise. this is martha stewart for god’s sake.
Could anyone confirm that this is worth the trouble respect just pan frying it..?
Sarah posted a recipe for salmon en papillote a while back, and it’s one of my go-to’s! Can’t wait to try this one!
fantastic recipe martha..keep it up! i like you all guys �� more power to all of you!
Again…could you please try to muffle the background noise?? I know he’s in a large working kitchen but the constant background hum is very distracting and annoying. Difficult to focus on what he is saying.:(
Not just the sound, is something different about the color production too? seems very contrasty and saturated
The amount of olive oil used in this, you might as well just fry it. ��
ooh. i was watching masterchef junior and i remember one of the contestants did this. I always wondered how to cook it the proper way and you’re video showed. Thank you!!!!
There’s a really weird hum in the last few videos. It’s terribly distracting.