Steamed Cod & Veggie Packets

Called en papillote, this cooking method locks in moisture to ensure fish comes out extra flaky, plus makes cleanup a breeze.


6 servings

Total Time

Cook Time


  • 3 c. cooked jasmine white rice
  • 3 c. fresh spinach leaves roughly chopped into bite-sized pieces
  • 2 red and/or yellow bell peppers diced
  • 6 medium cod fillets (about 1 1/2 lbs.)
  • 1/4 c. extra-virgin olive oil


Heat oven to 400°F. Place 6 pieces parchment paper on sheet pan. Spoon 1/2 cup rice onto each piece of parchment. Divide spinach, peppers, and cod over rice.

Drizzle packet contents with oil; season to taste with salt and pepper. Fold parchment over and twist edges in to seal. Bake 20 min. Let sit 5 min. before serving.

This recipe originally appeared in our print magazine.

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