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Cod and White Beans en Papillote

Prep Time 10 mins
Cook Time 40 mins
Servings 4 servings


  • 1 ¾ lbs cod cut into 4 equal pieces
  • 4 oz diced pancetta
  • 2 shallots sliced and roughly chopped
  • 3 cloves of garlic peeled, and smashed
  • 1 15 oz can white navy beans drained, and rinsed
  • 2 tablespoons red wine vinegar
  • 1 lemon sliced into thin rounds
  • 8 campari or grape tomatoes
  • A splash of white wine I used a pinot grigio
  • Salt and pepper to taste
  • Red pepper flakes to taste.
  • Chives for garnishing
  • Lemon wedges for garnishing


  • Preheat the oven to 350 degrees F.
  • In a skillet, render the pancetta until golden brown and crispy.
  • Turn heat to medium low and add shallots and garlic. Saute until just softened.
  • Next, add the navy beans, vinegar, and season with salt and pepper. Add a few sprinkles of red pepper flakes for heat (to taste).
  • Saute for a few minutes to let the flavors combine.
  • Taste and adjust seasoning as needed.
  • Prepare parchment packets- divide the bean mixture into 4 portions on separately divided pieces of parchment.
  • Top the beans with the cod. Season the fish with additional salt and pepper.
  • Top the cod with 2-3 lemon rounds and tuck 2 small tomatoes into the packet.
  • Splash the whole thing with a little white wine.
  • Fold the parchment carefully around the fish and twist off the ends to hold everything together.
  • Bake for 20-25 minutes or until fish is flaky and cooked through and tomatoes are blistering and slightly softened.
  • Serve immediately, garnished with chives and additional wedges of lemon.