Lost in Translation

First developed by the Germans in 1904, they named it Cod en Papillote, which of course in German means a whales…

You gotta love Anchorman. But honestly, with all the loose translations that occur in food and cooking, it’s best some terminologies be left untouched. Why? Well doesn’t Cod en Papillote (ahn pa-pee-yawt) sound a whole lot better than Fish in Curlpaper or even worse Fish in Parchment? Luckily, no matter how you choose to name this preparation the results are delicious.

The best part of this method for cooking fish (doesn’t only have to be cod) is how simply you can season with herbs and fresh vegetables and still manage to get clean and bold flavors. The reason? By cooking the fish in a parchment bag (in this case made from two pieces of parchment paper) you manage to trap in all that steam and all that flavor. It doesn’t hurt to use fresh fish which we picked up at the Green Market which has the straight from the water taste because, well it was caught straight from the water that morning.

I added thinly sliced onions, tomatoes, lemons, and olives along with a bit of paprika, salt and pepper and it was just perfect. I think the best way to eat this dish is straight from the parchment but either way, you can’t help but love how simple, fresh, and fulfilling this method of cooking fish truly is. You may prefer your fish broiled or fried but…

Agree to disagree!

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