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Parchement baked cod with eggplant and tomatoes

Parchment Baked Cod with Eggplant and Vine Tomatoes

Baked cod with eggplant and vine tomato can be easy to make, delicious to eat and healthy food for your body. Vegetables and herbs make it even more tasteful.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Greek
Servings 4


  • 2pounds (800g) wild-caught cod
  • 2pounds (800g) boneless white fish fillets, cod, bass, haddock, grouper, catfish, snapper, tilapia skin-on or skinless
  • 1 onion sliced
  • 2-3 cloves garlic minced or grated
  • 10ounce (300g) cherry or vine tomatoes
  • 1 big eggplant cubed
  • ¼ cup olive oil extra virgin
  • 1 small lemon zest
  • tablespoon fresh thyme (or 1 teaspoon dry) chopped
  • tablespoon fresh oregano (or 1 teaspoon dry) chopped
  • 1 tablespoon fresh dill chopped optional
  • Salt and pepper to taste


  • Preheat the oven to 356°F (180°C).
  • In a small bowl, stir together the olive oil, vegetables (onion, garlic, tomatoes, eggplant, lemon zest) and herbs (thyme and/or oregano, dill (optional)) and a pinch of salt and pepper.


  • Lay a piece of parchment paper (big enough to wrap the fish and the veggies) on a baking pot*(1). Place the fish and season with salt and pepper.
  • Scatter all the veggie/herb mix all around the fish.
  • Wrap the fish well with more parchment paper, creating a package around the fish.
  • Roast 20 minutes for small fish and 20-40 for bigger fish.


  • Fold 4 large square pieces of parchment paper in half. Open, and lay on the half flat. Working on one side of the parchment paper, place each fish fillet and season with salt and pepper.
  • Scatter all the veggie/herb mix all around the fish.
  • Lift the parchment paper on 2 opposite sides to meet in the middle above fish. Tightly fold down the paper until it reaches fish, crimping to seal. Roll up and crimp the ends to seal really well. The steam shouldn’t escape during cooking.
  • Repeat with the remaining ingredients to make 4 packets.
  • Place the packets on a rimmed baking sheet and roast 15-20 minutes for thin fillets (like tilapia) or 20-30 max for thicker fillets (like cod).
  • Transfer packets to plates, carefully unwrap because the steam can be hot.
  • Serve with a drizzle of olive oil and freshly ground pepper.


  1. If the fish is big it is more convenient to be placed on a baking pot rather on a baking sheet.
  2. If you like your fish and veggies crispier, you may open the packet and bake the last 10 minutes.
  3. Keep the liquid from your baked fish and use it up for boiling rice or paste. 
Keyword Parchment Baked Cod