I go crazy for this baked cod dish because not only is it fun to make, but it’s fun to eat and so flavorful. You assemble each cod filet in a parchment paper packet that seals in all the moisture and flavor. When I was little, my mom and I made a similar version of this together, and I’ve enjoyed the idea since.
I recommend good bread to soak up all the lemony liquid made from cooking the baked cod in parchment paper. Rosemary and lemon are the main flavors here and you can use fresh or dried rosemary. Capers add a salty, briny flavor that goes perfectly with fish. When I serve this baked cod dish, I give each person a cod packet on their plate, unopened. This way, they get to open it themselves to reveal the beautiful fish. It also keeps all the heat and moisture inside until you’re ready to eat. Enjoy this with any boiled or sauteed greens and a glass of white wine. You will feel like you’re sitting on the Mediterranean Sea soaking up the sun!
You can tie up the parchment paper with kitchen twine but if you don’t have any, like I didn’t, go watch this video on how to fold the parchment paper into an airtight packet for perfect baked cod.