Ginger Soy Cod en Papillote with Shiitakes & Green Onions

En papillote is French for “in parchment” – a classic technique that holds in moisture and cooks food by the steam created inside the packet.

Brandon Barré
Prep Time
25 min
Cook Time
30 min
55 min


  • 1 cup long-grain brown rice
  • 1 1/2 tbsp reduced-sodium soy sauce
  • 2 tsp mirin
  • 1 tbsp peeled and minced 
fresh ginger
  • 2 tsp chopped garlic
  • 1 tsp raw honey
  • 1 tsp toasted sesame oil
  • 3 oz shiitake mushrooms, stemmed and sliced (1 1/4 cups)
  • 1 cup chopped bok choy
  • 4 6-oz skinless cod fillets
  • Ground black pepper
  • 2 green onions, thinly sliced


  1. Preheat oven to 400°F. Cook rice according to package directions.
  2. In a medium bowl, combine soy sauce, mirin, ginger, garlic, honey and oil; set aside.
  3. Cut 4 14-inch squares of parchment paper. Divide mushrooms and bok choy in the center of parchment sheets. Place 1 cod fillet over each set of vegetables. Season cod with pepper and spoon soy sauce mixture over each fillet. To seal packets, working one at a time, bring opposite edges of parchment together and fold down towards fillet in 1/2-inch sections. Next, fold each side of parchment in towards fillings in 1/2-inch sections. (NOTE: Packets should be securely closed but not too tight.)
  4. Carefully place packets on a rimmed baking sheet and bake for 12 to 14 minutes, until fish is opaque throughout and flakes easily with a fork.
  5. Transfer packets to plates and tear paper open, being careful to avoid escaping steam. Serve with rice and garnish cod with green onions.

Nutrition Information

  • Serving Size 1 fillet, 1/2 c vegetables, 3/4 c rice
  • Calories 331
  • Carbohydrate Content 41 g
  • Cholesterol Content 78 mg
  • Fat Content 3 g
  • Fiber Content 4 g
  • Protein Content 35 g
  • Saturated Fat Content 1 g
  • Sodium Content 445 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g