Miso-citrus Cod en Papillote

Miso-citrus Cod en Papillote is a dish that effortlessly combines umami richness with bright, zesty notes for a flavor explosion. The tender cod, steamed to perfection in parchment paper, absorbs the savory miso and tangy citrus, creating a melt-in-your-mouth experience. In just 25 minutes, you’ll have a restaurant-worthy meal that feels both elegant and approachable.

The delicate texture of the fish pairs beautifully with the aromatic steam that infuses every bite. Each forkful offers a harmonious blend of buttery, flaky cod and the vibrant, slightly sweet citrus glaze. This dish is not only quick to prepare but also a feast for the senses, making it perfect for both weeknight dinners and special occasions.

Ingredients for Miso-Citrus Cod en Papillote

• 2 pieces of cod (about 5-6 oz each)
• 5 leaves of bok choy (per serving)
• A few handfuls of mushrooms (hon shimeji or enoki)
• Small handful of chopped scallions
• 2-3 orange slices (per serving)
• Salt & pepper (to taste)
• 2 large pieces of parchment paper (about 18 inches wide – the larger, the easier)
• A few red pepper flakes (optional, for a hint of heat)

Citrus-Miso Sauce:

• 2 cloves garlic (minced)
• 1 tablespoon miso paste
• 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
• 1 tablespoon agave (or substitute with honey)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• Juice of ½ an orange (about 3 tablespoons)
• Splash of chile-garlic sauce (optional, for extra flavor)

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the sauce: In a small bowl, whisk together the minced garlic, miso paste, soy sauce, agave, rice vinegar, sesame oil, orange juice, and chile-garlic sauce (if using). Taste and adjust seasonings as needed. Set aside.
3. Season the fish: Lightly sprinkle both sides of the cod pieces with salt and pepper.
4. Assemble the packets: On one piece of parchment paper, layer bok choy leaves, mushrooms, and one piece of cod. Sprinkle with chopped scallions and pour about one quarter of the sauce over the fish. Top with 2-3 orange slices. Repeat with the second piece of parchment and remaining ingredients.
5. Wrap the packets: Fold the left and right edges of the parchment paper toward the center, creasing tightly to seal. Then fold and crease the top and bottom edges toward the center. (The first fold may loosen until the top and bottom are secured.)
6. Bake: Place the packets on a baking sheet and bake for 10 minutes.
7. Check for doneness: Carefully open one packet after letting it sit for 30 seconds to 1 minute. The fish should be opaque on the outside but slightly translucent in the center. If undercooked, reseal the packet and let it steam for another 1-2 minutes. (Only return to the oven if extremely underdone.)
8. Serve: Open the packets, pour the remaining sauce over the fish, and enjoy immediately!

Perfect Pairings: Serving Suggestions

This Miso-Citrus Cod en Papillote is a complete meal on its own, but you can elevate it with a side of steamed jasmine rice or quinoa to soak up the flavorful sauce. For a fresh touch, add a simple cucumber salad or avocado slices. A crisp white wine, like Sauvignon Blanc, pairs beautifully with the citrus and miso flavors.

Quick Tips for Time-Saving Success

Prep your ingredients ahead of time! Chop the bok choy, mushrooms, and scallions, and whisk the sauce the night before. Store them in separate containers in the fridge. When ready to cook, simply assemble and bake. Using pre-sliced mushrooms or pre-washed bok choy can also save you a few extra minutes.

Storage and Reheating Made Easy

Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm the fish in a covered skillet over low heat or in the microwave at 50% power to avoid overcooking. Add a splash of water or extra sauce to keep it moist.

Recipe Variations to Try

Swap the cod for salmon or halibut for a different flavor profile. If you’re vegetarian, use firm tofu or tempeh instead of fish. For a spicier kick, double the red pepper flakes or add a drizzle of sriracha before serving. Experiment with different citrus like grapefruit or lime for a unique twist.

Mastering the Parchment Fold

If folding parchment feels tricky, try using a large piece (18 inches or more) to give yourself plenty of room. Alternatively, use aluminum foil for a sturdier wrap. Just be sure to crimp the edges tightly to lock in the steam. Practice makes perfect—don’t worry if your first fold isn’t flawless!

Miso-citrus Cod en Papillote

Amy

Miso-citrus Cod en Papillote is a dish that effortlessly combines umami richness with bright, zesty notes for a flavor explosion. In just 25 minutes, you’ll have a restaurant-worthy meal that feels both elegant and approachable.

Print Recipe Pin Recipe

Servings 2

Ingredients

  

1x2x3x

Main Ingredients

• 2 pieces cod, about 5-6 oz each
• 5 leaves bok choy, per serving
• a few handfuls mushrooms (hon shimeji or enoki)
• small handful chopped scallions
• 2-3 slices orange, per serving
• salt & pepper
• 2 large pieces parchment paper, about 18 inches wide
• a few red pepper flakes (optional)

Citrus-Miso Sauce

• 2 cloves garlic, minced
• 1 tablespoon miso paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon agave
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• ½ orange juice (about 3 tablespoons)
• splash chile-garlic sauce (optional)

Instructions

 

• Preheat oven to 375 degrees.
• Whisk all sauce ingredients together. Taste and adjust seasonings. Set aside.
• Season fish with a little salt & pepper on both sides.
• Place bok choy, mushrooms, fish, scallions and pour on about ONE QUARTER of the sauce. Top with orange slices, set aside and prepare your second piece of fish the same way.
• Wrap up your parchment by folding the left and right of the paper toward the center, creasing the edges shut as tightly as you can. Next fold and crease the top and bottom edges toward the center. (The first fold will want to fall apart until you get the top and bottom folded).
• Bake for about 10 minutes.
• Remove from the oven and Let it sit for 30 seconds to 1 minute. Open it and check for done-ness. It should be opaque on the outside and still slightly translucent in the center. If your fish is not all the way cooked, fold the paper shut again and let it sit and steam for another minute or two. (no need to put it back in the oven unless it’s extremely underdone).
• When your fish is done, pour the rest of the sauce over the top and serve.

Keyword Cod en Papillote, healthy cooking, Miso-citrus, parchment paper, seafood recipe

Tried this recipe?Let us know how it was!