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RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

Grilled Cod In Parchment

Fresh cod, veggies, and herbs wrapped in parchment paper and grilled for just 12 minutes. Served with a smoky Spanish romesco sauce.

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cod in parchment

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This fish in parchment paper recipe is the perfect weeknight meal that takes no time at all to make. What makes this recipe even better, is the fact that you can grill the fish outside and the clean up takes 1 minute. Fresh cod fish and veggies, stream grilled in only 12 minutes.

This post is a collaboration with Reynolds Kitchens® Unbleached Parchment Paper. When I found out their unbleached parchment paper is made compostable, 75% unbleached, totally chlorine free, responsibly sourced fibers, I was so stoked to share this info with you guys. Reynolds parchment paper is naturally non-stick. So whether you made this fish on the grill like I did, or in the oven, it just won’t stick to the cooking surface.

fish in parchment
Fresh cod and veggies in parchment

How To Make Fish In Parchment Paper

The first thing you want to do is cut your Reynolds Kitchens® Unbleached Parchment Paper int half heart shapes. Go ahead and place the cod filets on the right side of the heart and season with salt, pepper, and then scatter the herbs and veggies all around.

The beauty of making the parchment pouch is that stream gets trapped inside and prevents the fish from drying out and infuses all those yummy flavors deep into the fish.

Fold the edges of parchment paper over itself to make a tight seal and then pre-heat one side of the grill to medium-high, and the other to low. The goal is to use indirect heat to gently cook the fish, just as if you were using the oven.

Place the fish on the cooler side of the grill, close the lid, and cook for 10-12 minutes. If using an oven, bake on a sheet tray at 350F for 12-14 minutes. One of the cool things about this parchment paper is that it’s made in 12″ wide rolls, which fits your sheet pans perfectly.

how to cook cod
Fresh cod in parchment paper pouches

What Sauce Goes With Fish?

For this cod fish in parchment paper recipe, I made a smoky and tangy romesco sauce. This is a Spanish sauce that is so creamy and full of flavor. First cook some roasted red peppers in a hot pan with slivered almond, caned tomatoes and garlic.

Transfer that mixture to a food processor and add good extra virgin olive oil. Smoked paprika, and cayenne pepper. Blend until thick and smooth.

cod and veggies
Cod and veggies with Spanish romesco sauce.

Make sure to check out my other seafood recipes:

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Cod In Parchment Paper

Here's a great way to cook fish in the summr. Cod wrapper in parchment paperr with veggies, herbs, and a smoky romesco sauce.

Course Main Course
Cuisine American
Keyword cod, fish, romesco
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people
Author Bobby Parrish

Ingredients

For the cod:

  • Two pieces of fresh cod 6 ounces each
  • ½ cup cherry tomatoes halved
  • 2 tablespoons fresh dill
  • 1 lemon sliced thin
  • ¼ pound asparagus
  • ¼ cup olives pitted & halved
  • Olive oil
  • Kosher salt & fresh pepper
  • Reynolds Kitchens® Unbleached Parchment Paper

For the romesco sauce:

  • 2 roasted red peppers from the jar
  • 1 clove garlic minced
  • ½ cup blanched or slivered almonds
  • 1/3 cup tomato puree fresh or canned
  • 1-2 tablespoons raw apple cider vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoons cayenne pepper
  • ¼ cup extra virgin olive oil
  • Kosher salt & fresh pepper

Instructions

  1. First, make the romesco sauce by adding 2 teaspoons of olive oil to a non-stick pan along with the peppers and nuts. Cook over medium heat for 4 minutes then add the garlic, tomatoes, paprika, cayenne, and vinegar. Cook for 3-4 minutes then add a pinch of salt and pepper. Transfer to a food processor or blender and while machine is running, add the extra virgin olive oil. If the consistency is a bit loose, add 1-2 more tablespoons of oil. Check for seasoning, you may need more salt and vinegar.
  2. For the cod, heat one half the grill to medium-high and the other half to low. Cut two 12-inch pieces of Reynolds Kitchens® Unbleached Parchment Paper, then fold over each piece and use a scissors to cut a half heart shape. Open the parchment paper and place the fish in the middle of one side of the heart. Season each cod filet with a shot of oil, a generous pinch of salt, and some pepper. Arrange the tomatoes, dill, lemon slices, asparagus, and olives around the fish. It’s nice to tuck some lemon slices under the fish. Securely close the parchment pouches by starting at the bottom of the heart and folding the paper over itself. This will create a tight seal and form the package.
  3. Place both parchment pouches on the cool side of the grill, close the lid, and cook for 10-12 minutes, or until the fish flakes apart with a fork. After 10 minutes, your can cut the pouch open a bit to test the fish. If using an oven, bake on a sheet tray at 350F for 12-14 minutes. Allow the fish to rest for 3 minutes after it comes off the grill, cut the parchment paper and transfer to a plate. Enjoy!

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