Cod Baked in Parchment with Spinach and Leeks, the AIP Way

En papillote is a French technique built on ease: fish and vegetables folded into parchment and steamed in their own moisture. It needs no added sauce and very little fat, and it opens at the table in a small cloud of steam that makes an ordinary weeknight feel cared for.

Cod is lean, mild protein and a source of iodine and vitamin B12, both involved in thyroid function and in nerve and blood health, nutrients that matter while an autoimmune body is doing its slow repair work. Baby spinach is a source of folate, and the leeks and parsley carry real flavor without needing anything heavy behind them. A squeeze of lemon at the very end wakes the whole plate up.

A fish gave its life for this meal too, and it deserves the same gratitude as any animal at your table. Fold each packet with a little care, and when you open yours, let the warm steam and bright lemon be their own small ceremony.

Ingredients

Per packet (makes 4):

• 1 cup baby spinach
• 1 cod fillet, about 200 g
• 1/2 cup sliced leeks
• 1 tablespoon Italian parsley
• 1/2 teaspoon garlic
• 1 teaspoon olive oil
• Sea salt
• Lemon wedges, to finish

Swaps made: none beyond the source's own AIP adaptation. The recipe is already nightshade-free, grain-free, dairy-free, egg-free, nut-free, and seed-free. Salmon, trout, snapper, or mahi-mahi substitute well for cod.

Method

• Heat the oven to 350F. Cut four sheets of parchment, about 15 by 20 inches each.
• In the center of each sheet, build a layer: spinach first, then the cod fillet, a little salt, the sliced leeks, parsley, garlic, the olive oil, and a final pinch of salt.
• Gather the edges of the parchment up over the filling into a bundle, tie it closed with kitchen twine, and trim any excess paper.
• Bake at 350F for 30 minutes on a middle or lower rack.
• Bring the packets to the table, open each one carefully to let the steam escape, and finish with a squeeze of fresh lemon.

*Adapted from a-squirrel-in-the-kitchen*