Faith & Flower's Baked Cod in Parchment

Written by: Carla De Guzman/Thursday, Apr 21, 2016 11:14 AM

Remember when you were a child, sitting by the beach, dripping wet from the sea while your parents called you in for lunch? Nothing is more delicious seaside than seafood, and Chef Michael Hung's Baked Cod in Parchment from Faith & Flower will bring back those childhood memories. Have it with a glass of white wine, and we guarantee you'll want to head straight back to the water after!

This dish has two major components: the sofrito, an Italian base used to sauce the fish, and the parchment wrapping, which seals the aromas and flavors. The key to the sofrito is the black fermented soybeans (tausi, as we know it) which, according to Chef Michael, add a bit of '"funk and umami."

Let Chef Michael show you how it's done!

What You'll Need: 

  • Shallots

  • Ginger

  • Black fermented soybeans

  • Olive oil

  • Garlic cloves in oil

  • Sundried tomatoes

  • Fresh fillet of lean cod

  • Parchment paper

How to Make it:

We start by making the sofrito. Using a knife, finely chop your shallots and fermented soybeans to make sure they bake quickly in the oven. Peel the ginger with a spoon (Chef Michael's tip!) and shop it into fine strips. Sprinkle some salt and pepper before mixing with olive oil. Set aside. 

Chop finely so that all the ingredients are baked well.

Cut your parchment into a heart shape. Take your Cod and season with salt and pepper. 


Season liberally for maximum flavor. 

Brush some olive oil or garlic oil on the paper and place the cod as shown. Spoon your sofrito liberally on top of the fish. Add more olive oil, cloves of garlic, and strips of your sundried tomatoes. 

Add garlic and sundried tomatoes on top. 

Fold the top part of the parchment over the fish and fold the ends like an empanada. 

Make sure it's folded well to keep the heat inside the parchment. 

Place the wrapped fish in a pan and leave in the oven. Bake at 400 degrees Farenheit for twelve minutes. You'll know the fish is done when there's liquid on the paper. Cut open the parchment (smell the aromas!) and finish with strips of scallion leaves. 


Doesn't that look delicious?

What's your favorite seaside meal? Share with us in the comments below! 

Faith & Flower

Phone : 213.239.0642


705 W. 9th Street, Los Angeles CA 90015

About Carla De Guzman
Carla de Guzman is the author of self-published books Cities, Marry Me Charlotte B! and We Go Together. She loves to travel, coming home to her dog Kimchi and spending her weekends having dinner with her crazy family by day. By night, she’s writer and an artist, spending her midnights at her desk. Follow her on Instagram (@somemidnights) for more!


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