Black Cod Ratatouille en Papillote

Chuck’s tender and flaky black cod, cooked in parchment paper with zucchini, tomato and red pepper topped with a light herb salad

Easy, Moderate, Complex
Prep Time:
30 minutes
Cook Time:
20 minutes
Yield: 4


  • For the black cod ratatouille:
    • 2 lb black cod (675 g), skinned
    • 1 onion, finely sliced
    • 2 eggplants, finely sliced
    • 1 zucchini, finely sliced
    • 1 yellow zucchini, finely sliced
    • 1 tomato, finely sliced
    • 2 tablespoons of olive oil (30 ml)
    • 1 red pepper, seeded and diced
    • 1 clove of garlic, minced
    • 4 sprigs fresh thyme
    • 2 tablespoons of butter (30 ml), cubed
    • Sea salt and pepper
  • For the herb salad:
    • Bunch of basil, picked
    • Bunch of chives, cut in 1-inch sticks
    • Bunch of parsley leaves
    • Bunch of celery leaves
    • Bunch of chervil leaves
    • Bunch of dill, coarsely chopped
    • 1 teaspoon white balsamic (5 ml)
    • 1 teaspoon olive oil (5 ml)
    • Salt and pepper


  1. Pre-heat the oven to 400 ˚F (200 ˚C).
  2. For the black cod and ratatouille: Cover a baking tray with a piece of parchment paper that is about 2 inches wider than the tray on each side (to wrap up the fish completely). Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices with salt and pepper.  Lay the black cod on top of the vegetables.  Drizzle with olive oil.
  3. Garnish with the red pepper, garlic and thyme. Season with salt and pepper. Add the butter on top.
  4. Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside.
  5. Place in the oven and bake for about 20 minutes, until flaky. 
  6. For the herb salad: Mix all the ingredients together.
  7. For Serving: Transfer the papillote to a serving plate.  With a knife, cut the paper to open the papillote and garnish with the herb salad.