Casa Adora Friday Night Dinner: Cod Parcels and Saffron Rice

If you’re craving a dinner that feels special without the effort, cod parcels en papillote are the perfect choice. The fish steams gently in parchment, locking in moisture and flavours from onion, carrot, and a hint of spice. One parcel takes on a rich miso cod glaze, while the other stays rustic and aromatic. Topped with thin slices of red pepper in oil and served alongside fluffy saffron basmati rice, this Friday night feast is colourful, healthy, and full of flavour.

Cod in Paper with Onion, Carrot, and Red Pepper

Cooking cod en papillote is one of the simplest ways to get perfectly tender, aromatic fish. The parchment traps steam and infuses the fillet with all the flavours you tuck inside.

Ingredients for cod parcels en papillote

1 cod fillet (defrosted if frozen)

½ thinly sliced onion

Small handful of julienned carrot

2–3 thin slices of red pepper in oil

1 garlic clove, bashed but left whole

3–4 slices fresh ginger

Pinch of dried chilli flakes

Drizzle of olive oil

Pinch of sea salt & freshly ground black pepper

Slice of lemon

Baking paper or foil

Method

Preheat oven to 190°C.

Place cod on a sheet of baking paper.

Scatter onion, carrot, red pepper, garlic, ginger, and chilli over the fish. Drizzle with olive oil and season.

Fold the paper into a tight parcel so steam is trapped inside.

Bake for 15 minutes, until the fish flakes easily.

Result: tender cod with aromatic onion, sweet carrot, and a subtle smoky note from the red pepper.

Red Miso Cod Parcel with Green Beans, Carrot, and Red Pepper

For the second parcel, we go a little more adventurous with a red miso glaze. This one has umami depth from miso and soy, a touch of sweetness, and the vibrant colour of carrot and red pepper.

Ingredients

1 cod loin

1–2 tsp red miso paste

1 tsp soy sauce

Splash of white wine (optional)

½ tsp sesame oil

Trimmed green beans

Small handful of julienned carrot

2–3 thin slices of red pepper in oil

Thinly sliced onion

Honey (to balance saltiness)

Baking paper

Method

Mix miso, sesame oil, soy sauce, wine, and honey to make a glaze.

Toss green beans, carrot, and red pepper with a touch of sesame oil, and lay them under the cod.

Brush cod generously with miso glaze.

Seal the parcel tightly and bake at 190°C for 15 minutes.

Open carefully and garnish with sliced spring onion or toasted sesame seeds if you like.

Result: glossy, umami-rich cod with sweet, colourful vegetables — a real showstopper without any fuss.

Saffron-Infused Basmati Rice (Serves 1)

A fragrant, one-pot saffron rice completes the meal perfectly.

Ingredients

60g basmati rice (¼ cup)

125ml water (½ cup)

1 tsp ghee or butter

1 green cardamom pod

1 clove

½ star anise

Small pinch saffron threads

1 tsp warm milk or water (for saffron)

Pinch of salt

Method

Infuse saffron in warm milk for 5–10 minutes.

Heat ghee in a small pan and toast cardamom, clove, and star anise for 30 seconds.

Add rice and stir to coat in ghee and spices.

Pour in water, saffron infusion, and salt. Stir gently.

Bring to a gentle boil, reduce heat very low, cover, and cook for 12 minutes.

Rest for 5 minutes, then fluff with a fork.

Tips for fluffy rice:

Avoid stirring while simmering.

Keep the heat low for slow absorption.

Slightly crush the cardamom for extra aroma.

Bringing It All Together

Serve both parcels straight from the oven alongside the golden saffron rice. The burst of fragrant steam when opening the parchment makes dinner feel like a true occasion. Between the rustic, aromatic cod and the rich miso-glazed parcel, plus pops of red pepper and carrot, this Friday night feast – cod parcels en papillote – at Casa Adora is simple, healthy, and indulgent all at once.

Indulgent Alternatives: While the 'en Papillote' method is wonderfully light, sometimes the soul calls for cheese. On those days, I highly recommend my Cheesy Baked Cod or the beautifully presented Cheesy Cod Timbale for a real treat.

This recipe is featured in my Inland Fish and Seafood Hub, a collection of resourceful ways to prepare the sea's bounty from the heart of rural Spain.
These cod parcels en papillote are also featured in my French Recipes, a collection of French recipes from a former Limousin restaurateur — confit, braises, fish, gratins, and van life French cooking from Casa Adora and the road.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef