Cod en papillote with green tomatoes & dill

Cod en papillote with green tomatoes & dill

Nordic Light
5 mins
Cooking time
15 mins
Simon Bajada

This French technique of steaming is one of my favourite ways to cook fish. Anything can be encased in the paper to impart flavour – it’s quick, healthy and creates little mess.

This year, whether the outcome of a poor summer or the result of planting them out too late, our tomatoes remained green. But in the true Nordic spirit of making the best of climate adversity we transformed them into these tart slithers, which serve to do the job of lemon and accompany the dill perfectly. Crown dill, the flower head of the dill herb, has a more liquorice and intense flavour than the leaves. If you can’t find it you can replicate the flavour by using fresh dill and a very light dusting of liquorice root powder instead.


Quantity Ingredient
2 x 150g cod fillets or other firm white fish fillets
2 small green tomatoes, thinly sliced into discs
20g green cabbage, roughly chopped, (or other greens such as asparagus or leeks)
3 crown dill heads or dill sprigs
pinch liquorice powder, (if using dill sprigs)
1 teaspoon smoked or regular sea salt flakes
1 teaspoon olive oil


  1. Preheat the oven to 180°C. Fold a 40 cm x 30 cm sheet of baking paper in half. Cut off the corners to create round edges with scissors, then fold the baking paper out to give you a heart-shaped piece ready to cook with.
  2. Place the fish in the centre of the prepared baking paper and top with the tomatoes, chopped cabbage and crown dill or dill sprigs and liquorice powder. Sprinkle over the sea salt and drizzle over the olive oil, then fold over the paper to form a parcel. Crimp the edges and twist the paper at both ends to seal the deal.
  3. Place the parcel on a tray in the middle of the oven and bake for 12–15 minutes, or until cooked through.
  4. Unwrap and eat straight from the paper or transfer to serving plates. Enjoy with some crispbread or a brussels sprout slaw as part of a light meal.
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