Baked Cod “en Papillote” RTE Today, March 11th

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 In Media, Recipes
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Serves 4

Prep time: Approx 30

4 pieces of Cod fillet approx 120g each or any other type of large white fish

1 Red Onion – finely sliced

1 tablspn Chopped Parsley

4 sprigs of Dill

2 tablspn Olive Oil

1 Lemon – half zested and juiced and the rest sliced

1 Red Pepper – grilled, skin removed and finely sliced

1/2 Leek – finely sliced

1 Courgette – cut into batons

8 Cherry Tomatoes – halved

2 tablspn Butter

Splash White Wine

Salt and Pepper

 

Preheat your oven to 200oC

Season the cod with salt and pepper and set aside.

Cut 2 pieces of greaseproof paper into 35cm rectangles. Place them onto a baking tray. Brush the centre with a little olive oil. Place half the sliced leeks in the middle, followed by half the courgettes and sliced pepper. Sprinkle the vegetables with a little of the dill and parsley. Repeat this on he other sheet. Place 2 of the cod portions on the vegetables on each sheet. Top the cod with a knob of butter and a slice of lemon. add the cherry tomatoes and the rest of the vegetables and herbs. Drizzle with the remains olive oil and a splash of white wine. Seal the paper by folding down the sides and closing tightly.

Place the tray in the preheated oven and bake for approx 10-12 mins. If you want your fish more cooked leave it for a few minutes longer. The packets will puff up slightly. Place onto your serving dish and cut the paper after serving. Be mindful that a small amount of steam will come out. The aromas will be amazing.