Cod en Papillote with Crispy Shallots, Roasted Potatoes, and Tarragon Butter
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Ingredients & Equipment
What we send
- 1/2stick unsalted butter
- 8 ouncesgreen beans
- 12 ouncespeanut potatoes
- 10 ouncescod
- 2 tablespoonswhite wine
- 1/8 ouncetarragon
- 1/8 ounceparsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 baking sheets
- aluminum foil
- 6" small pot
Preheat oven to 450°F. Place butter in a large bowl to soften at room temperature. Rinse all produce. Trim and discard ends of green beans (line up the ends to trim them all at once). If you have a zester and want to infuse your fish with even more lemon flavor, zest up to ½ lemon into bowl with butter, then thinly slice half of lemon for Step 3. Roughly chop parsley and tarragon leaves, discarding stems; add to bowl with butter.
Roast potatoes and make herb butter
On a baking sheet, toss whole potatoes with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired, then arrange in a single layer. Roast until beginning to soften, about 10 minutes. Meanwhile, season herbs and softened butter with ¼ teaspoon salt and pepper as desired, then mash with a fork to combine.
Place a large piece of foil on a clean, dry surface. Fold in half to crease, then reopen. Pat cod dry with paper towel and arrange in a single layer on 1 side of crease. Season with ¼ teaspoon salt and pepper as desired. Spread half of herb butter over cod, then top with lemon slices. Pour over wine. Fold foil over cod, bringing edges together. Tuck and crimp edges to create a tight seal.
Roast cod and vegetables
After 10 minutes of potatoes roasting, add green beans to baking sheet with potatoes and toss to combine. Place cod en papillote on a separate baking sheet. Transfer both sheets to oven and roast together until potatoes are crispy and cod is opaque and cooked through, 12-14 minutes more.
While cod and vegetables roast, peel shallot and thinly slice into rings, separating layers. Heat 3 tablespoons olive oil in a small pot over medium-high heat. When oil is shimmering, add 1 shallot ring to pan. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry all shallot rings, stirring to prevent burning, until lightly browned and crisp, 3 minutes. Using a slotted spoon, transfer crispy shallots to a paper towel–lined plate. Sprinkle with salt.
Once roasted, transfer potatoes and green beans to bowl with remaining herb butter, along with 1 squeeze lemon juice (save remainder to brighten a glass of water). Toss to combine. Divide roasted vegetables between serving plates. Carefully open papillote and remove and discard lemon slices, then add cod to plates with vegetables. Garnish with crispy shallots. Dig in!