Click on the image, above to submit to Pinterest.
Cod and Vegetables en Papillote
Cod and Vegetables en Papillote is a traditional British recipe for a classic dish of cod steaks, vegetables and mushrooms that are part cooked and finished by baking in a paper parcel. The full recipe is presented here and I hope you enjoy this classic British version of: Cod and Vegetables en Papillote.
prep time
10 minutes
cook time
30 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesBritish Recipes
Cooking 'en papillote' (in a paper parcel) is a quick and healthy way of preparing a meal, typically a fish-based one. It's also a fairly healthy way of cooking at it keeps in the flavours and vitamins, minimising the use of oil. Here the cooking process is sped-up a little by pre-preparing the vegetables.
Ingredients:
4 cod steaks (about 250g each)
2 leeks, thoroughly washed and sliced into rounds
250g white button mushrooms, sliced
10 baby carrots
100g mangetout (snow peas)
½ red onion, sliced finely
60ml (¼ cup) of dry white wine
Juice and finely-grated zest of 1/2 lemon
2 garlic cloves, peeled and finely chopped
Small bunch of baby spinach
sea salt and freshly-cracked black pepper, to taste
2 tbsp Olive oil and 1 tbsp butter
extra olive oil, for drizzling
extra butter, for dotting
Method:
Pre-heat your oven to 200°C. Season the fish steaks with salt and black pepper and set aside.
Place a large frying pan over medium heat. Once hot add the olive oil and butter. Once the butter starts foaming add the leeks and onion and fry for about 5 minutes, until soft. Add the garlic and continue cooking for 3 minutes before seasoning to taste.
Pour in the white wine and stir to deglaze the pan. Bring to a boil and allow the wine to evaporate for 5 minutes before taking off the heat.
Cut four pieces of parchment paper, (these need to be twice as large as needed to accommodate the ingredients and have ample room to seal. Fold the parchment paper over to make a double layer.
Bring a pan of lightly-salted water to a boil. Add the carrots and mangetout and blanch for 2 minutes. Immediately turn into a colander and refresh under cold running water.
Place the spinach leaves on the base of the parchment paper (arrange in the centre). Add a small drizzle of olive oil and a small pat of butter. Arrange the mangetout, carrots and sliced mushrooms on top. Finish with the fish then spoon over the leek and onion mixture. Drizzle a little lemon juice over everything then garnish with lemon zest. Dot with a little more butter then twist the ends to seal the parcel.
Arrange on a baking tray, transfer to the centre of your oven and bake for 12-15 minutes, until the fish is tender and flakes easily with a fork.
Serve directly from the parcel.
