15 June 2025
Cod en Papillote with Verbena and Tangy Butter
RecipeShare Test Kitchen
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 🍋✨
Baking fish en papillote is one of the easiest ways to achieve a delicately steamed, aromatic dish that feels restaurant-level yet effortless at home. This cod en papillote brings together the gentle sweetness of cod, the brightness of citrus, and the floral lift of verbena — all sealed inside a foil packet that naturally creates its own fragrant steam. The result? Moist, tender fish infused with flavour from the inside out.
Paired with lightly dressed peas and radishes plus a glossy citrus-butter sauce, this summer-ready dish hits all the right notes: fresh, zesty, elegant, and deeply satisfying. 🌿🐟
Why This Recipe Works So Well
The papillote method makes this dish nearly foolproof. The steam keeps the cod juicy, while the citrus slices gently perfume the fish without overpowering it. Verbena brings a unique herbal aroma — softer than mint, more floral than lemon zest — making each bite feel refined and refreshing.
Meanwhile, the sauce ties everything together: a silky emulsion of butter, cream, and reduced citrus juice that adds richness without heaviness. It’s the kind of sauce that elevates a simple fillet into something memorable. ✨
Tips for Perfect Cod en Papillote 💡
- Leave a bit of space inside each foil packet so the steam can circulate.
- Don’t overbake — cod cooks quickly and stays tender at 7–8 minutes.
- Ice-bath your peas to preserve that vivid green pop.
- Let the verbena steep longer in the sauce if you want a stronger herbal punch.
Serving Notes & Pairings
Serve the cod straight from its warm, aromatic foil packet, topped with spoonfuls of crisp peas and radishes for contrast. A generous drizzle of the citrus butter brings everything to life.
Pair with fluffy rice, crushed baby potatoes, or a simple green salad. A chilled white wine like Sauvignon Blanc or a light Pinot Gris makes a perfect match. 🍷
A Summer Seafood Dish That Feels Effortless ☀️
This dish shines as a light dinner, a dinner-party centrepiece, or an elegant weekend treat. Its clean flavours make it ideal for warm weather, and once you master the papillote technique, you can recreate it with salmon, trout, sea bass, or even prawns.
Fresh, delicate, and beautifully aromatic — this cod en papillote with verbena is a recipe you’ll come back to all season long. 🌿🍽️
Cod en Papillote with Verbena and Tangy Butter
RecipeShare Test KitchenDelicate cod fillets baked in foil with citrus slices and verbena, served with peas, radishes, and a bright, buttery citrus sauce.
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
OvenSaucepan(opens in a new tab)Aluminum FoilFine Sieve(opens in a new tab)Mixing Bowl(opens in a new tab)
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Ingredients
USMetric
Main Ingredients
Instructions
Prepare the Fish in Papillote
- 1
Preheat oven to 180°C (350°F).
- 2
Slice 1 orange and 1 lemon into thin rounds.
- 3
Lay out 4 sheets of foil, each twice the size of a cod fillet.
- 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
Fold over the foil and seal the edges well, adding 1–2 tbsp water before fully sealing.
- 6
Bake for 7–8 minutes.
Make the Tangy Butter Sauce
- 1
In a small saucepan, combine juice of remaining orange and lemon.
- 2
Reduce by half over medium heat.
- 3
Whisk in cold butter cubes, bring to a gentle boil to thicken.
- 4
Stir in cream and, optionally, infuse with verbena leaves for 10 minutes.
- 5
Strain through a fine sieve, season with salt and pepper.
Prepare the Vegetables
- 1
Boil peas in salted water for 6 minutes, then plunge into ice water and drain.
- 2
Wash and quarter the radishes.
- 3
In a bowl, toss peas and radishes with olive oil, fleur de sel, and pepper.
Serve
- 1
Open the papillote and place the cod in shallow bowls.
- 2
Add a spoonful of the peas and radishes.
- 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.
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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.
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