These fresh Cod Asparagus and Fennel Packets scream spring and are truly great anytime of the year. They’re laced with lemon, topped with aromatic thyme and dill, and spiked with dry vermouth. Great flavors wrapped in packages that are also gluten-free and on the table in 45 minutes.
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How to get started...
Fish en papillote – in parchment paper – steams in its own juices as it bakes, and is a surefire way to have moist, tender, flaky fish. These packets pack a low-fat, high-nutrition punch that are easy and fun to make. Plus, you can prep them ahead!
When preparing multi-ingredient packets of any kind, the goal (and challenge) is to have everything done cooking at the same time. Thankfully, asparagus spears come in different sizes. Here, the marriage of medium-size spears and 6-ounce, 1-1 ¼-inch thick cod fillets is the Goldilocks, just-right scenario.
We used wild-caught, Icelandic cod loin because the thickness is pretty uniform throughout the fillet. You can use any fish you prefer; however, dial the cooking time up or down depending on the thickness and density of the fish.
Also, be mindful of the asparagus size you choose: thin fillets = skinny asparagus; thick/dense fillets = thick asparagus. Easy stuff.
Assembling
With the toppings, the fresh aromatic combination of anise-flavored fennel, thyme, dill, and lemon work perfectly with a little schmear of pesto and splash of dry vermouth.
You can either grab a jar of your favorite store-bought pesto, or make your own. Check out our Cilantro Pistachio Pesto or Spinach Walnut version for inspiration.
A Happy Packet
Once done assembling, the key takeaway when folding up your packets is they need to be completely sealed. No leaks. The fish and veggies need to steam in their juices to cook properly. If you’ve found parchment paper to behave like a petulant child and not cooperate when folding, aluminum foil is ok to use in this recipe. TIP: You don’t want to use foil with a bunch of highly acidic ingredients. The foil can react and leave a metallic taste behind.
Serving
When the packets are done, resist the temptation of tearing into them. It's best to let the packets rest a few minutes, and open carefully to avoid a steamed fish facial.
Garnishes of extra thyme, dill and fennel fronds add a nice, finishing touch. Lastly, have warm, crusty bread on hand to mop up the juices. Hope you enjoy and cheers to the weekend! xx, Kim
More Light & Healthy Fish Recipes
Jerk Salmon Quinoa Bowls w/ Sweet Potatoes
Fish Tacos Al Pastor w/ Pineapple Salsa
Saffron Fish Chowder with Leeks and Fennel
Halibut Broccolini & Zucchini Packets
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📋 Recipe
Cod Asparagus and Fennel Packets
Equipment
Ingredients
- 24 asparagus spears , trimmed to 5 inches long
- 6 6-ounce cod fillets , 1 – 1 ¼ inch thick (about 2 ¼ lbs)
- 2 tablespoons olive oil
- ¼ cup pesto , store-bought or homemade
- 1 fennel bulb , cored and thinly sliced
- 24 sprigs fresh thyme
- 2 tablespoons fresh dill , chopped
- 1 lemon , zest
- 6 lemon slices
- ¼ cup dry vermouth
- Salt and pepper
- 6 large squares of parchment paper or aluminum foil
Instructions
- Preheat oven to 400°F.
- Place 4 asparagus spears in the center of each parchment or foil square. Place a fillet on top of the asparagus. Coat each fillet with 1 teaspoon of olive oil. Season with salt and pepper.
- Spread 2 teaspoons of pesto on each fillet. Top fillets with about a ¼ cup of fennel slices, 3-4 sprigs of thyme, and 1 teaspoon dill.
- Divide the lemon zest evenly among the fillets. Next, top each with 1 lemon slice and 2 teaspoons vermouth. Season again with salt and pepper.
- Fold up parchment or foil and seal edges to enclose completely. Transfer packets to a large, rimmed baking sheet.
- Bake packets in preheated oven for 15 minutes. Let them rest 5 minutes before serving.
- Transfer packets to plates. Be careful opening due to hot steam. Garnish with fennel fronds, and serve with crusty bread to mop up juices, if desired.
Notes
Nutrition
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Amber says
This was tasty. I made it with Mahi. Light in flavor but yummy. I used a lot more asparagus in our packets and it was all steamed just lightly. I think I probably added more fennel too because I just wanted to use it up. Thanks! I will make this again!
Kim Peterson says
Awesome! Thrilled you enjoyed it!
Chef Mimi says
Great recipe! I just received a bunch of cod/sablefish from Sitka Salmon Shares, and this recipe is a great idea. It seems that decades ago I put food in packets - parchment or foil - but since then I’ve forgotten this way of cooking. No idea why! Thanks for the reminder.
Kim Peterson says
Awesome! This recipe should be right up your alley and it's totally customizable. Enjoy all that cod!
Ben | Havocinthekitchen says
Ooo this recipe looks and sounds fantastic - beautifully cooked cod and a lovely combination of flavours and textures. And the addition of dry vermouth? Oh what an awesome idea!
Kim Peterson says
Thanks Ben! One of our faves. I could totally be a pescatarian but that's a conversation for another day. 🙂