In Season :: Citrus Cod en Papillote

By Jeanine Donofrio
Citrus Cod en Papillote // Love & Lemons for Camille Styles

Citrus Cod en Papillote // Love & Lemons for Camille Styles

Are you all ready to get crafty with your food? This one takes just a little bit of wrapping skills… but if I had to guess, I’d say that after the holidays you’re all DIY pros, so this should be a cinch! Jeanine here, and I just love this method of cooking fish — the result is so light, flaky, and aromatic.

Citrus Cod en Papillote // Love & Lemons for Camille Styles

I happened to stumble upon this super pretty purple bok choy, but feel free to use regular bok choy instead. Or better yet,  get creative with whatever combo of vegetables you like (peppers, spinach, etc). I then whisked together a bright miso-orange sauce that I poured over my fish and veggies before wrapping them up. The flavors will all nicely steam together while baking. Keep reading for the full recipe…

Citrus Cod en Papillote // Love & Lemons for Camille Styles

Citrus Cod en Papillote

serves 2

intermediate cooking (actually, crafting) skills recommended


  • 2 pieces of cod or other white fish – about 5-6 oz each
  • 5 or so leaves of bok choy, per serving (or any crunchy, leafy vegetables you like)
  • a few handfuls of mushrooms (I had these small hon shimejis, if yours are larger, chop them)
  • small handful of chopped scallions, white & green parts
  • 2-3 orange slices per serving
  • salt & pepper
  • a few red pepper flakes (optional)

Citrus-Miso Sauce:

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

*you’ll also need 2 large pieces of parchment paper. (about 18 inches wide – the larger the easier).


  1. Preheat oven to 375 degrees.
  2. Whisk all sauce ingredients together. Taste and adjust seasonings. Set aside.
  3. Season fish with a little salt & pepper on both sides.
  4. 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.
  5. 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).
  6. 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).
  7. When your fish is done, pour the rest of the sauce over the top and serve.

*alternatively, you can bake everything in glass baking dish and cover it with foil. Note: don’t wrap your fish in foil because the citrus will react with the foil and affect the taste.

photos by Love & Lemons

Comments (7)

  1. Elise {Buttercream & Roses} says:

    Beautiful Photos! Love Jeanine’s blog Love & Lemons!

  2. Ashley says:

    We are all about Winter Citrus this week at Intrinsic Beauty! Love this recipe and the presentation is perfection!

  3. leaf (the indolent cook) says:

    Love how clean, wholesome and sophisticated this looks. I’ve got to work on my wrapping skills!

  4. Carmen Hasovschi says:

    Very clean recipe and interesting recipe !

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