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

You may also like

Leftover Lamb and Irish Potato Hot Pot Recipe

Leftover Lamb and Potato Hot Pot

An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.

  • Prep in: 10 mins
  • Cook in: 15 mins
moroccan spiced baked potato crisps

moroccan-spiced baked potato crisps

Moroccan-spiced Baked Potato Crisps with Rose Harissa Dip Recipe

These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.

  • Prep in: 5 mins
  • Cook in: 20 mins
Indian Spiced Potato and Coconut Curry with Sambal and Mint Chutney

Indian spiced potato and coconut curry with sambal and mint chutney

Indian Spiced Potato and Coconut Curry with Sambal and Mint chutney

Enjoy a taste of India with this spiced potato and coconut curry. With a hint of sambal and delicious homemade chutney, this dish is sure please any crowd.

  • Prep in: 15 mins
  • Cook in: 25 mins
Potato and Ham Broth topped with a poached egg

Potato and Ham Broth topped with a poached egg

Potato and Ham Broth topped with a poached egg

Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!

  • Prep in: 15 mins
  • Cook in: 25 mins