Cook From Frozen: Cod Baked in Parchment

The World Wildlife Fund supported the Drexel Food Lab's development of cook-from-frozen fish recipes like this baked cod to reduce waste, maintain food safety and encourage more sustainable seafood consumption while maintaining or improving margins for retailers.


  • 1 zucchini, sliced
  • 2 Roma tomatoes, sliced
  • 1 shallot, sliced
  • Four 4-ounce frozen cod fillets
  • 1 lemon, thinly sliced
  • 1 cup pitted Kalamata olives
  • 8 sprigs thyme
  • Salt and pepper to taste
  • 1 cup of white wine
  • Sliced grilled bread (optional)


Preheat the oven to 350°F. Cut four large pieces of parchment paper, placing each on a work surface. Lay three or four slices of zucchini in the center of each parchment sheet. Top the zucchini with a slice of tomato and a quarter of the shallots.

Place a frozen cod fillet on top of each set of vegetables. Season the cod with salt and pepper. Place a slice of lemon and two sprigs of thyme on top of each fish. Place a quarter cup of the olives around each servings vegetables.

To close the pouches, bring the long sides of the parchment to the middle and above the fish. Fold the paper down to seal. Fold in one side of parchment to seal. Before closing the other side, carefully pour 1/4 cup of wine into each pouch. Carefully close the remaining side by folding the parchment paper and transfer the pouches to a baking sheet.

Bake the pouches for about 40 minutes, or until the cod begins to flake and the vegetables are soft. Serve with grilled bread.


4 servings