New Potatoes and Cod En Papillote

New potatoes and cod en papillote recipe
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 234
Energy (KJ) 983
Fat 5.2g 7%
Saturated Fat 2.9g 14%
Total Sugars 2.9g 3%
Salt 0.4g 6%

Method

  1. Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
  2. Bring a pan of water to the boil and cook the potatoes for about 8 minutes, drain
  3. Cut 4 large rectangular pieces of non-stick parchment paper, roughly 30cm x 25cm and fold in half.
  4. Divide the potatoes, pepper and spinach between the parchment paper on one half.
  5. Place a cod steak on top then a slice of lemon on the fish. Season with salt and pepper and scatter over the parsley. Drizzle over the wine and add a dot of butter. Moisten the edges of the parchment with water and seal all the ingredients in a parcel, like Cornish pasty.
  6. Place the parcels onto a baking sheet and cook for about 15-20 minutes depending on how thick your cod is. Place the en papillote on serving plates so you open at the table.

Microwave version

  1. Cut 4 large rectangular pieces of non-stick parchment paper, roughly 30cm x 25cm. Cook the potatoes in 100ml of water in the microwave for about 8 minutes, drain. Take a piece of the parchment and fold in half. Divide the potatoes, pepper and spinach between the parchment paper on one half. Place a cod steak on top then place a slice of lemon on the fish.
  2. Season with salt and milled pepper and scatter over the parsley. Drizzle over the wine and add a dot of butter. Wet the edges of the parchment with water and then seal all the ingredients in a parcel, like Cornish pasty. Place the en papilotte into the microwave 2 at a time and cook for 10-15 minutes.

Ingredients

400g new potatoes, halved

1 red pepper, deseeded and sliced

100g fresh spinach leaves

4 thick cut cod steaks (about 120g each)

4 slices of lemon

10g freshly chopped parsley

100ml white wine

20g butter

400g new potatoes, halved 1 red pepper, deseeded and sliced 100g fresh spinach leaves 4 thick cut cod steaks (about 120g each) 4 slices of lemon 10g freshly chopped parsley 100ml white wine 20g butter

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