New Potatoes & Cod en Papillote Recipe

Parchment Baked New Potatoes and Cod 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

Pre-heat your oven to 180°C/Gas Mark 4.

Cut 4 large rectangular pieces of non-stick parchment paper, roughly 30cm x 25cm. Bring a pan of water to the boil and cook the potatoes 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. 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 bit like making a Cornish pasty. 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.

Microwavable version

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.

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 bit like making a Cornish pasty. Place the en papilotte into the microwave 2 at a time and cook for 10-15 minutes.

Ingredients

400g Queens potatoes, 2cm cubed (or new potatoes, sliced in half)

4 thick cut cod steaks (about 120g each)

100g fresh spinach

1 red pepper, sliced

10g fresh parsley

4 slices of lemon

100ml white wine

20g butter

400g Queens potatoes, 2cm cubed (or new potatoes, sliced in half) 4 thick cut cod steaks (about 120g each) 100g fresh spinach 1 red pepper, sliced 10g fresh parsley 4 slices of lemon 100ml white wine 20g butter

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