Can I use parchment instead of foil?

Yes. Parchment is ideal for papillote because it seals in steam without touching the fish with foil. Fold the edges tightly and leave a little room around the cod.

How do I know when cod is cooked?

The thickest part should flake easily and reach 63°C. The flesh should be opaque but still moist; avoid cooking it until it becomes firm and dry.

What can replace verbena?

Lemon thyme is the closest easy substitute. A small amount of fresh mint can also work, although it gives the sauce a cooler herbal character.

Citrus Verbena Baked Cod with Butter Sauce

Name: Citrus Verbena Baked Cod with Butter Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 4 pieces Skinless cod fillets (about 150 g each); 1 piece Orange (thinly sliced); 1 piece Lemon (thinly sliced); 1 small handful Fresh verbena leaves; 15 ml Olive oil; 1 to taste Fine salt and black pepper; 60 ml Water (for the packets); 1 piece Orange juice (juice of 1 orange); 1 piece Lemon juice (juice of 1 lemon); 80 g Cold unsalted butter (cubed); 50 ml Double cream; 1 small handful Verbena leaves (optional, for infusion); 1 to taste Fine salt and black pepper; 200 g Fresh or frozen peas; 100 g Radishes (quartered); 1 pinch Fleur de sel; 1 pinch Espelette pepper (or mild chilli flakes); 15 ml Olive oil; 1 piece Lemon wedges (optional)

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings1×

Scale

Ingredient amounts update instantly.

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Citrus Verbena Baked Cod

Baking cod in a sealed packet is a gentle way to keep a lean fish fillet moist. The steam carries the aroma of orange, lemon, and verbena through the fish while it cooks, and there is no need to turn the fillets or manage a pan of splattering oil.

The finished dish balances delicate cod with a glossy citrus butter sauce, sweet peas, and crisp radishes. It feels refined enough for guests but the main cooking step is still straightforward for a weeknight dinner.

Why This Recipe Works

The packet protects the fish. Steam cooks the cod evenly and reduces moisture loss.
Citrus is used in two ways. Slices perfume the fish while reduced juice gives the sauce a concentrated flavour.
Cold butter creates the emulsion. Adding it gradually keeps the sauce smooth and glossy rather than greasy.
The vegetables add contrast. Tender peas and crisp radishes keep the plate from feeling soft or overly rich.

Getting Moist, Flaky Cod

Cod fillets vary in thickness, so use the stated time as a guide rather than a guarantee. Start checking a thinner fillet after 10 minutes and use a thermometer in the thickest part. Once the fish reaches 63°C and flakes with gentle pressure, remove it from the oven.

Do not seal the packets tightly against the fish. A little air space allows steam to move around the fillet. Open the packets carefully at the table or over the tray because the steam will be very hot.

Sauce and Ingredient Notes

Verbena has a floral lemon character. Fresh leaves give the clearest aroma, but lemon thyme is more widely available and works well. Reduce the citrus juice before adding the butter; if the juice is watery, the sauce will be harder to emulsify and may taste sharp.

The sauce is intentionally rich, so a small drizzle is enough for each serving. For a lighter finish, serve the cod with the dressed peas and radishes and use only a spoonful of sauce.

Serving, Storage, and Reheating

Serve the fish as soon as the packets are opened. Crushed new potatoes, rice, or crusty bread are useful if you want a more substantial meal, while a green salad keeps it light.

Refrigerate leftover cod and vegetables in a covered container for up to 2 days. Reheat the fish gently in a low oven with a splash of water, or enjoy it cold in a salad. Reheat the sauce separately over low heat; do not boil it or the butter may split.

Common Questions

Why is my cod watery?

Cod should be moist and flaky, but not sitting in a pool of liquid. Pat thawed fillets dry before cooking and use only the stated water in each packet. Excess liquid can also come from overcooking, so remove the cod as soon as it reaches 63°C.

Can I use frozen cod?

Yes, but thaw it completely in the refrigerator and pat it dry before seasoning. Frozen fish releases more water, so drying it well helps the packet sauce and cooking time stay predictable.