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Cod en Papillote

Servings: Serves 4


3 teaspoons Agave Nectar, Light & Organic
1 teaspoon rice vinegar
3 cloves garlic, crushed
1 teaspoon sriracha
1 teaspoon light soy sauce
4 skinless cod fillets
9 cups water
4 tea bags Organically Hip Hibiscus™ Tea
4 teaspoon Ginger Dices, Crystallized & Organic
1 teaspoon salt
3 cups Quinoa Whole Grain, Organic
½ cup Walnuts, Organic, Raw & Unsalted
½ cup Coconut, Organic, Unsweetened & Shredded
4 sheets parchment paper
1 cup melted Virgin Coconut Cooking Oil, Organic

En papillote is French for “in parchment,” which describes the preparation method for tonight’s quick-and-easy meal. En papillote is suitable for any meat, but we’re using flaky, flavorful cod and organic quinoa, and we’re adding tons of extra flavor with a variety of wholesome ingredients, including agave nectar, rice vinegar, garlic, sriracha, soy sauce, and more. Bon appétit!


  1. Preheat oven to 325° F.
  2. In a bowl combine Agave Nectar, rice vinegar, garlic, siracha, and soy sauce.
  3. Marinate 4 fillets of cod in sauce for no more than 30 minutes.
  4. Add 8 cups of water and 4 hibiscus tea bags into a pot.
  5. Allow for the pot to come to a boil, add ginger cubes, salt, and quinoa.
  6. Cook on medium heat until the quinoa is fully cooked.
  7. Toss walnuts and coconut flakes into cooked quinoa.
  8. Place 1 cup of quinoa and 1 cod filet on a sheet of parchment paper.
  9. Using a brush, place ¼ cup of coconut oil inside parchment paper.
  10. Wrap parchment paper over cod until completely enclosed.
  11. Repeat for each remaining cod filet.
  12. Place in preheated oven for 10 minutes.
  13. Serve immediately.


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