RecipeShare
cod
papillote
verbena
citrus butter
summer recipe
15 June 2025

Cod en Papillote with Verbena and Tangy Butter

JojoM

Cod en Papillote with Verbena and Tangy Butter Image

Delicate cod fillets baked in foil with citrus slices and verbena, served with peas, radishes, and a bright, buttery citrus sauce.

Cod en Papillote with Verbena and Tangy Butter

JojoM

Delicate cod fillets baked in foil with citrus slices and verbena, served with peas, radishes, and a bright, buttery citrus sauce.

Cod en Papillote with Verbena and Tangy Butter image
cod
papillote
verbena
citrus butter
summer recipe
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4

Chef's Tips

  • Close the foil packets securely but leave room for steam to circulate.

  • Ice water helps retain the bright green color of the peas.

  • The sauce can be infused longer with verbena for stronger flavor.

Tools Used

Oven

Saucepan

Aluminum Foil

Fine Sieve

Mixing Bowl

We use affiliate links, which may earn us a small commission at no extra cost to you.

Ingredients

USMetric

Main Ingredients

Instructions

Prepare the Fish in Papillote

  1. 1

    Preheat oven to 180°C (350°F).

  2. 2

    Slice 1 orange and 1 lemon into thin rounds.

  3. 3

    Lay out 4 sheets of foil, each twice the size of a cod fillet.

  4. 4

    Place each cod fillet on one half of foil, top with a slice each of lemon and orange, some verbena leaves, a pinch of fine salt, Espelette pepper, and a drizzle of olive oil.

  5. 5

    Fold over the foil and seal the edges well, adding 1–2 tbsp water before fully sealing.

  6. 6

    Bake for 7–8 minutes.

Make the Tangy Butter Sauce

  1. 1

    In a small saucepan, combine juice of remaining orange and lemon.

  2. 2

    Reduce by half over medium heat.

  3. 3

    Whisk in cold butter cubes, bring to a gentle boil to thicken.

  4. 4

    Stir in cream and, optionally, infuse with verbena leaves for 10 minutes.

  5. 5

    Strain through a fine sieve, season with salt and pepper.

Prepare the Vegetables

  1. 1

    Boil peas in salted water for 6 minutes, then plunge into ice water and drain.

  2. 2

    Wash and quarter the radishes.

  3. 3

    In a bowl, toss peas and radishes with olive oil, fleur de sel, and pepper.

Serve

  1. 1

    Open the papillote and place the cod in shallow bowls.

  2. 2

    Add a spoonful of the peas and radishes.

  3. 3

    Drizzle the citrus butter sauce over the top.

Comments & Reviews

  • Sophie D.

    6/14/2025

    Such a fresh and elegant dish. The citrus butter with verbena is heavenly!

  • Marc T.

    6/13/2025

    Tried this with trout instead of cod and it worked beautifully. Very fragrant.

Create Your Own Recipes

Sign up to create, save, and organize your favorite recipes.

Create recipes with AI assistance

Import recipes from any URL

Create personalized collections

Get recipes based on dietary needs

Nutrition Facts

Serving Size: 1 fillet with vegetables and sauce

Calories 320
% Daily Value*
Total Fat 20g26%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 80mg27%
Sodium 220mg10%
Total Carbohydrates 15g5%
Dietary Fiber 3g11%
Sugars 6g
Protein 25g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Loading...
Cod en Papillote with Verbena and Tangy Butter - RecipeShare App