Lemon Herb Cod en Papillote

• 180 g cod fillet, patted dry — Raw Pacific cod fillet
• 160 g cooked brown rice — Cooked long-grain brown rice
• 80 g white beans, drained and rinsed — Canned white beans, drained and rinsed
• 100 g zucchini, thinly sliced — Raw zucchini
• 100 g tomatoes, halved — Raw cherry tomatoes
• 20 g lemon juice — Fresh lemon juice
• 8 g parsley, chopped — Fresh flat-leaf parsley
• 4 g garlic, grated — Raw garlic
• 0.8 g thyme — Dried thyme leaves
• 8 g olive oil — Extra-virgin olive oil
• 0.7 g salt — Fine salt

Method

1. 1Build the parchment parcelHeat oven to 425°F. Fold a 45 cm sheet of parchment in half, open it, mound zucchini, tomatoes, and beans on one side.425°FLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Place cod on topPlace cod on top, then add lemon, parsley, garlic, thyme, oil, and salt.3 minLook for: The cod sits above an even vegetable bed with all liquid contained inside the parchment crease.Safety: Keep raw-fish utensils separate from ready-to-eat food and use parchment rated for 425°F.
3. 3Measure ingredients: Seal the papilloteMeasure cod fillet, zucchini, cherry tomatoes, and white beans using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Seal the papilloteFold the empty parchment half over the fish. Starting at one corner, make overlapping 2 cm folds all the way around and twist the final corner so no steam gap remains.2 minLook for: The parcel is completely sealed with a tight crimped edge and no exposed filling.Safety: Set the sealed parcel on a sheet pan before moving it.
5. 5Bake and restBake the sealed parcel for 12 to 14 minutes until puffed. Rest unopened for 3 minutes.14 minLook for: This cooking stage is complete and the food is ready for the next action.
6. 6Cut the top away from your faceCut the top away from your face and verify cod reaches 145°F.145°FLook for: The parcel is puffed, cod is opaque and flaky, and vegetables are tender in glossy juices.Safety: Escaping steam can burn; open away from your face and verify fish reaches 145°F.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Serve with riceReheat rice to 165°F while the parcel rests. Spoon rice into a bowl and slide every parcel ingredient and all lemon-herb juices beside it.3 min · 165°FLook for: Rice is steaming and the cod remains intact above the vegetables.Safety: Reheat rice to 165°F and serve fish promptly.