Baked cod in a sack

Cooking fish in a sealed packet, or in a sack, is the easiest way to never overcook cod again. The fish steams gently in its own juices, trapped along with whatever herbs, lemon, and aromatics you tuck in beside it.

The sealed parchment or foil does the work. It captures the steam rising off the cod and vegetables, surrounding the fish in moist heat that cooks it through evenly without drying out the delicate flesh.

Everything in the packet shares flavor. Lemon, herbs, a splash of wine, or a pat of butter all mingle into a light, fragrant broth that bastes the cod as it bakes.

There is almost no cleanup, which is half the appeal. The packet catches every drop, so the pan stays clean and dinner goes straight from oven to plate.

Tearing open the packet at the table releases a cloud of fragrant steam, a little bit of theatre that makes a simple fish dinner feel special.

Chef Tips

• Cut the parchment or foil large enough to fold and crimp into a fully sealed packet so no steam escapes.
• Lay the cod on a bed of thin vegetables so they cook in step with the fish.
• Add a splash of liquid, like wine, broth, or lemon juice, to create the steam that cooks everything.
• Cod is done when it turns opaque and flakes easily; thin fillets need only a short bake.

Variations

• Build a Mediterranean packet with cherry tomatoes, olives, and capers.
• Go Asian with ginger, scallion, soy, and a drizzle of sesame oil.
• Add thin-sliced zucchini or fennel under the fish for a full meal in one packet.