Pacific Cod en Papillote with Artichokes, Crushed Olives & Meyer Lemon
Cooking en papillote is the ultimate French parlor trick—it sounds intimidating but is actually the easiest, most forgiving way to cook fish. I’ve swapped heavy cream sauces for the bright California sun: zesty Meyer lemon, buttery Castelvetrano olives, and tender artichokes. As the parchment packet bakes, it creates a gorgeous, briny, wine-laced broth that begs for a heel of crusty baguette.
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Ingredients
- 4 Pacific cod fillets (6 oz each)(Skinless; any firm white fish like sea bass or halibut works beautifully too)
- 1 Meyer lemon(Divided: half zested, half thinly sliced)
- 2 tbsp cultured butter, softened(Please use the good stuff; it makes the sauce!)
- 1 tbsp fresh tarragon, finely chopped(Plus a little extra for garnish if you like)
- 1 tsp flaky sea salt(Divided use)
- 1 cup marinated baby artichoke hearts, halved(Drained well)
- 1/2 cup Castelvetrano olives, pitted and torn(Tearing them by hand releases more flavor than slicing)
- 1 medium shallot, thinly sliced(Shaved as thin as you can manage)
- 1/4 tsp freshly ground black pepper
- 1/4 cup dry natural white wine (like Chenin Blanc)(Something crisp you'd want to drink with dinner)
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh dill, roughly chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Cut out four large heart-shaped pieces of parchment paper—think elementary school Valentine's Day crafts, but make it chic. This shape isn't just for looks; it helps create a perfect steam seal.
10 min
Tip: Fold a large rectangle of parchment in half and cut a half-heart shape from the fold, just like making paper snowflakes.
- 2
In a small bowl, mash 2 tbsp cultured butter, softened with 1 tbsp fresh tarragon, finely chopped, the zest of 1/2 Meyer lemon, and 1/2 tsp flaky sea salt. This little flavor bomb will melt over the fish and create a glorious pan sauce. Set aside.
4 min
Tip: If your butter is too cold, grate it in! It will soften in seconds.
- 3
Open your parchment hearts on the counter like a book. Divide 1 cup marinated baby artichoke hearts, halved and 1/2 cup Castelvetrano olives, pitted and torn evenly among the right side of each heart, close to the center crease. Scatter 1 medium shallot, thinly sliced right over the top.
4 min
Tip: Keeping the ingredients close to the crease makes folding much easier.
- 4
Pat 4 Pacific cod fillets (6 oz each) completely dry. Honestly, moisture is the enemy of good fish prep! Season both sides with the remaining 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper. Lay one fillet snugly on top of each artichoke mound.
3 min
Tip: Using paper towels to blot the fish ensures the butter will stick to it.
- 5
Top each piece of fish with a generous dollop of that tarragon butter and a few thin slices of the remaining 1/2 Meyer lemon. Splash 1/4 cup dry natural white wine (like Chenin Blanc) evenly over the fillets—have a sip yourself while you're at it—followed by a quick drizzle of 1 tbsp extra-virgin olive oil.
3 min
Tip: Don't drown the fish in wine; you just want enough to create steam.
- 6
Fold the left side of the parchment over the fish to meet the right edge. Starting at the top curve of the heart, tightly fold and crimp the edges together in small, overlapping pleats to seal the packet completely. Twist the very bottom tail firmly to lock it all in.
5 min
Tip: If your folds aren't staying put, you can cheat and use a tiny staple at the end, but the pleating technique usually holds beautifully.
- 7
Transfer the sealed packets onto a large baking sheet. Bake until the parchment puffs up like a golden balloon, about 12 to 14 minutes. If your fish is super thick, give it another minute or two.
14 min
Tip: The parchment browning and puffing is your visual cue that the magic is happening.
- 8
Move the packets directly to your dinner plates. Let them rest for just a minute. Tear them open at the table—careful, that steam is hot!—and scatter 1 tbsp fresh dill, roughly chopped over the top. Grab a crusty baguette; you won't want to leave a drop of that broth behind.
2 min
Tip: Opening the packets at the table provides the best aromatic experience for your guests.
Chef's Notes
Serve this with a chilled glass of natural Chenin Blanc. The contrast between the briny Castelvetranos, the bright Meyer lemon, and the rich cultured butter melting into the cod juices is my absolute favorite way to eat dinner on a Tuesday or a Saturday.
Frequently Asked Questions
How long does Pacific Cod en Papillote with Artichokes, Crushed Olives & Meyer Lemon take to make?
Pacific Cod en Papillote with Artichokes, Crushed Olives & Meyer Lemon takes about 33 minutes total. That includes 19 minutes of prep and 14 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Pacific Cod en Papillote with Artichokes, Crushed Olives & Meyer Lemon?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Pacific Cod en Papillote with Artichokes, Crushed Olives & Meyer Lemon?
The main ingredients are: Pacific cod fillets (6 oz each), Meyer lemon, cultured butter, softened, fresh tarragon, finely chopped, flaky sea salt, marinated baby artichoke hearts, halved, Castelvetrano olives, pitted and torn, shallot, thinly sliced, freshly ground black pepper, dry natural white wine (like Chenin Blanc), extra-virgin olive oil, fresh dill, roughly chopped.
What type of meal is Pacific Cod en Papillote with Artichokes, Crushed Olives & Meyer Lemon?
Pacific Cod en Papillote with Artichokes, Crushed Olives & Meyer Lemon is categorized as: dinner.
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