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Code en papillote wade murphy insta
Wade Murphy's cod en papillote is a fast and easy recipe to make. Harry Weir and Brian Clarke

Baked Cod En Papillote

This recipe for cooking fish ‘en papillote’, which means in parchment, is a great way to keep fish moist

Serving: 4
Time: Less than 1hr
Difficulty: Easy


  • 4 x 120g pieces cod fillet, or any other type of large white fish
  • 2 tablespoons olive oil
  • ½ leek, finely sliced
  • 1 courgette, cut into batons
  • 1 red pepper, grilled, skin removed and finely sliced
  • 1 tablespoon chopped parsley
  • 4 sprigs dill
  • 2 tablespoons butter
  • 1 lemon, half zested and juiced and the rest sliced
  • 8 cherry tomatoes, halved
  • 1 red onion, finely sliced
  • 1 splash white wine
  • Salt and pepper


  1. Preheat your oven to 200ºC/gas mark 6. Season the cod with salt and pepper and set aside.
  2. Cut two pieces of greaseproof paper into 35cm rectangles. Place them onto a baking tray. Brush the centre with a little olive oil. Place half the sliced leeks in the middle, followed by half the courgettes and sliced pepper. Sprinkle the vegetables with a little of the dill and parsley. Repeat this on the other sheet.
  3. Place two of the cod portions on the vegetables on each sheet. Top the cod with a knob of butter and a slice of lemon. Add the cherry tomatoes and the rest of the vegetables and herbs. Drizzle with the remaining olive oil and a splash of white wine. Seal the paper by folding down the sides and closing tightly.
  4. Place the tray in the preheated oven and bake for about 10-12 minutes. If you want your fish more cooked, leave it for a few minutes longer. The packets will puff up slightly. Place onto your serving dish and cut the paper after serving. Be mindful that a small amount of steam will come out. The aromas will be amazing.


Any meaty, sustainable fish will do – haddock or pollock.