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Cod en papilotte

By Sophie E on 21st Nov, 2017

Cod en papilotte

Method

  1. Preheat a fan oven to 180 deg C.
  2. Cut a 30cm length each of baking paper and foil. Lay the foil in a large baking tray. Lay the baking paper on top.
  3. Arrange the carrot battons, courgette slices and tomatoes randomly on the baking paper.
  4. Place most of the basil leaves in 2 separate piles on top of the vegetables (leaving a few for garnish) and lay the cod fillets on top of the basil.
  5. Lay a dollop of the sundried tomato mix on top of each cod loin/fillet.
  6. Drizzle a good glug of olive oil and a good glug of the wine all over the fish and vegetables.
  7. Season everything with salt and pepper.
  8. Taking the edges of the baking paper and bringing them together to fold over in the centre, wrap up the baking paper to seal the fish and vegetables inside.
  9. Repeat with the foil to seal the baking paper parcel within the foil.
  10. Cook in the oven for 25 minutes. If the cod is cooked it should be starting to fall apart and should be piping hot in the middle.
  11. For a bit of drama, serve the parcel at the table, cutting it open with a knife to let out the gorgeous aromas. Ganish with the remaining basil leaves.

Recipe Notes

We love Olive Branch's sun dried tomato mix with this recipe - the capers, olives & garlic go brilliantly.

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