There is something beautifully Italian about cod en papillote or merluzzo al cartoccio, as we say in Italy. It is simple, elegant, and relies on a handful of fresh ingredients to do all the work. Growing up in Italy, fish cooked in parchment paper was one of those dishes that appeared often during summer holidays by the sea. Whether along the Venetian coast of my childhood or in the small fishing villages scattered throughout the Mediterranean, the principle was always the same: fresh fish, seasonal vegetables, good olive oil, and a sealed parchment packet that traps every aroma inside.
This version combines flaky cod with zucchini, sweet tomatoes, red onions, briny black olives, fresh thyme, lemon, and extra virgin olive oil. As the packet bakes, the vegetables release their juices, creating a delicate sauce that gently steams the fish while concentrating all the Mediterranean flavors.The result is a healthy, light, and incredibly flavorful meal that feels sophisticated enough for guests yet simple enough for a weeknight dinner.
WHAT IS MERLUZZO AL CARTOCCIO
Cartoccio means “paper packet” in Italian. Therefore Merluzzo al Cartoccio is Italian fish in parchment paper.
The technique involves sealing fish, seafood, vegetables, herbs, and olive oil inside parchment paper before baking. As the ingredients cook, steam develops inside the packet, keeping everything moist and tender while intensifying flavors.
This cooking method is especially popular in coastal regions of Italy, where fresh seafood is abundant and simplicity is celebrated. Similar preparations can be found throughout:
- Sicily with swordfish, capers, and citrus
- Liguria with white fish, olives, and herbs
- Veneto along the Adriatic coast using local seafood and seasonal vegetables
- Campania with tomatoes, oregano, and Mediterranean fish
WHY THESE INGREDIENTS WORK TOGETHER
This Mediterranean cod recipe utilize fresh ingredients and aromas, that will make you feel you are on coastal Italy.
Cod (Merluzzo) has a mild flavor and delicate flaky texture that absorbs the aromas of lemon, thyme, and olive oil beautifully. It remains moist inside the parchment packet and pairs well with vegetables without becoming overpowering.
Zucchini contributes sweetness and moisture. As it cooks, it softens and releases juices that help steam the fish.
Tomatoes provide acidity and natural umami. Their juices blend with olive oil and lemon to create a light Mediterranean sauce.
Red onion becomes sweet and silky in the oven, balancing the brightness of the lemon and tomatoes.
Black Olives add a salty, briny note that instantly evokes coastal Italian cooking. Cod with Tomatoes and Olives is a strong pairing and great for summer months when tomatoes are ripe.
Lemon brightens the entire dish and enhances the delicate flavor of the cod.
Fresh thyme adds subtle herbal notes without overwhelming the fish.
A generous drizzle of quality extra virgin olive oil ties everything together and creates a silky cooking liquid inside the packet.
WHY BAKING IN PARCHMENT PAPER WORKS
Cooking fish in parchment paper or fish en papillote is one of the gentlest methods available.
The sealed packet:
- Locks in moisture
- Prevents overcooking
- Concentrates flavors
- Requires minimal fat
- Creates virtually no cleanup
As the packet heats, steam circulates around the fish and vegetables, cooking everything evenly while preserving nutrients and texture. The moment you open the parchment at the table, a cloud of fragrant Mediterranean aromas escapes—one of the most enjoyable parts of the dish. Cod en papillote is one of the easiest and most flavorful recipe.
COD EN PAPILLOTE VARIATIONS
The parchment paper cooking method can create different Italian seafood recipes, depending on the flavors and aroma you will use:
- Venetian Coastal Variation: Include fennel, parsley, and a splash of dry white wine inside the packet.
- Sicilian-Inspired: Add capers, cherry tomatoes, parsley, and orange zest.
- Ligurian Style: Use Taggiasca olives, rosemary, and thin slices of potato.
- Amalfi Coast Version: Add lemon zest, oregano, and a handful of fresh basil after baking.
- Seafood Cartoccio: Replace cod with shrimp, clams, mussels, or a combination of mixed seafood.
Pick any of the above Mediterranean fish recipe this summer, for healthy meals ready in under 30 minutes!
Equipment
- 4 parchment paper sheet
- 1 cutting board
- 1 chopping knife
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Cut four large sheets of parchment paper.
- Place zucchini the center of each sheet. Place a cod fillet on top. Add tomatoes, onions. Season lightly with salt and pepper. Add olives, lemon slices, and a sprig of thyme. Drizzle generously with olive oil.
- Fold the parchment over the fish and crimp the edges tightly to create a sealed packet.
- Place packets on a baking sheet. Bake for 15–18 minutes, depending on the thickness of the fish.
- Transfer packets to plates and open carefully at the table.Finish with an extra drizzle of olive oil and fresh lemon juice.
Nutrition
FAQ
Can I use frozen cod?
Yes. Thaw completely and pat dry before assembling the packets.
How do I know when cod is cooked?
When you open the parchment:
- Internal temperature should reach 145°F (63°C).
- The cod should be opaque throughout.
- It should flake easily with a fork.
How long to bake cod en papillote?
For cod en papillote (merluzzo al cartoccio), the baking time depends on the thickness of the fillets:
- 1-inch (2.5 cm) thick cod fillets: 15–18 minutes at 400°F (200°C)
- Thicker fillets (1½ inches / 4 cm): 18–22 minutes
- Thin fillets: 12–15 minutes
For this recipe with zucchini, tomatoes, red onion, olives, lemon, and olive oil, I would recommend to bake at 400°F (200°C) for 16–18 minutes. The vegetables release moisture, creating steam inside the packet, so the fish cooks very gently.
Can I prepare the packets ahead of time?
Yes. Assemble them up to 8 hours ahead and refrigerate until ready to bake.
Which fish I can use instead of cod?
Absolutely. Halibut, sea bass, branzino fillets, haddock, hake, or salmon all work well.
Do I have to use parchment paper?
Parchment is traditional, but aluminum foil can be used if necessary.
Why is my fish watery?
The vegetables naturally release moisture. If desired, briefly roast the zucchini and tomatoes before assembling the packets.
Can I cook it on the grill?
Yes. Place the packets over medium heat and cook for approximately 12–15 minutes.
WHAT TO SERVE WITH BAKED COD EN PAPILLOTE
Cod en papillote is a healthy and light main, packed with flavors and protein. For an Italian fish dinner I recommend to chose among some of my Mediterranean side dishes that will contribute to a complete meal for the whole table:
- Roasted potatoes
- Italian potato Salad
- Little Green Italian Salad
- Sautéed spinach with garlic, lemon and Parmesan
- Crusty bread or Rosemary Focaccia
STORAGE
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a covered skillet or low oven to avoid drying out the fish.
BEST WINE PAIRING WITH COD EN PAPILLOTE
For this Italian fish dinner pick a white wine, served chilled. A Vermentino from Sardegna is the best choice with its citrus notes and minerality complement both the fish and olives beautifully. Other great choices are Soave Classico from the Veneto region or a Verdicchio dei Castelli di Jesi, from the Marche region.
MORE ITALIAN FISH RECIPES
Cod with Italian salsa verde: a classic Norther italian preparation, with lentils and a rich, tangy sauce is a great meal for the colder months.
Cod in acqua pazza- IItalian Poached Fish: a coastal recipe, easy, quick that transports you directly to the Italian sea side.
Pistachios Crusted Salmon: an evegreen recipe, where the rich, flaky salmon meets the pistachios vibrant and crunchy crust. Paired with a simple fennel, arugula salad it is a perfect meal for a special evening.
Baked Sea Bream with Potatoes: a delicious mediterranean fish aromatized with lemon, garlic and parsley is cooked over a bed of thin sliced potatoes.
Sicilian Style Tuna (Tonno all’Agghiotta): a classic Sicilian preparation, where the seared tuna steaks is dressed with a sauce made of fresh tomatoes, olives, capers and pinenuts. A rich dish that is delicious.
Pasta with Sardines: this recipe hails from the heart of Sicily, but differes from Marcella Hazan’s Sicilian Sardine Pasta because I use saffron to aromatize it and to give a vibrant color to the dish.
FINAL NOTE
Merluzzo al cartoccio is one of those recipes that perfectly captures the essence of Italian coastal cooking: fresh ingredients, minimal intervention, and maximum flavor. The parchment packet does all the work, transforming simple cod and vegetables into a light yet satisfying meal that feels like summer on the Mediterranean coast.
✨ This Cod in Parchment paper is the perfectt recipe for this time of the year. I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.✨
