Cod and Maple Vinegar-Leek Papillotes with Potato Papillote

Fish and Seafood / Main Courses

Preparation Time:
Cooking Time:
4 portions
Metric Imperial



  • 6 cups baby potatoes, halved
  • 2 tbsp canola oil
  • Salt and pepper
  • 2 tbsp butter, melted
  • 10 sprigs of fresh thyme
  • 5 cloves of garlic, unpeeled and crushed


  • 4 pieces of cod, 170 g (6 oz) each
  • Salt and pepper
  • 3 leeks, washed and sliced (white part only)
  • 4 knobs of butter
  • 1/4 cup maple vinegar
  • 1/3 cup white wine


  • 1/4 cup maple vinegar
  • 1/2 cup organic canola oil
  • 4 chive leaves, minced
  • 1 small grey shallot, peeled and minced
  • Salt and pepper
  • 3 cups arugula
  • 1 small Chioggia beet, finely sliced



  1. Preheat the barbecue to medium or 190° C (375° F).
  2. Cut out two large sheets of aluminum foil and double them up.
  3. In a bowl, toss the potatoes with the oil, then season with salt and pepper. Arrange in the centre of the aluminum foil.
  4. Add the butter, garlic cloves, and the thyme, close the foil papillote, and place on the top rack of the barbecue.
  5. Cook for 20 – 30 minutes, until the potatoes are tender.


  1. Cut out 4 rectangles of aluminium foil about 30 cm by 40 cm (12 in by 16 in).
  2. Season the pieces of cod with salt and pepper.
  3. Place an equal amount of the leek slices onto one side of each foil rectangle, and season lightly with salt and pepper.
  4. Lay the pieces of cod onto the leeks and top with the knobs of butter.
  5. Pour equal amounts of maple vinegar and white wine on the pieces of cod, then fold the foil over and seal.
  6. 10 – 15 minutes after starting the potatoes, put the cod papillotes onto the lower rack on the barbecue and cook 10 – 12 minutes.


  1. In a bowl, combine the maple vinegar, oil, chives, shallot, and the salt and pepper.
  2. Pour vinaigrette over the arugula mixed with the thin slices of Chioggia beet and serve with the cod and potatoes.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Arnaud Marchand


Fish and Seafood Recipes

Main Courses Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.