James Strawbridge
Steamed Cod en Papilotte
Info
Two beautiful fillets of MSC-certified cod, simply sprinkled with Bart Fish Seasoning - full of citrus, herby aromatics and just the right amount of salt. Wrap it all up with spring vegetables, pop them in the oven, and let the parchment do the work.Ingredients
Method
Ingredients
- 2 x cod fillets (about 140–160g each)
- 1-2 tsp Bart Fish Seasoning
- 1 lemon, sliced (4 slices per fillet)
- ½ fennel bulb, finely chopped
- 4–6 asparagus spears, roughly chopped
- 1 small head spring greens, finely sliced
- 6–8 marinated artichoke hearts, chopped
- 6–8 sun-dried tomatoes, sliced
- 1 small tin butter beans, drained
- Olive oil
- Sea salt, to taste
- Extra lemon juice, to finish
Method
1. Preheat your oven to 200°C (180°C fan). Tear off two large sheets of baking parchment. Place four slices of lemon in the centre of each sheet to form a base.
2. Lay the cod fillets on top of the lemon slices. Sprinkle generously with Bart Fish Seasoning, coating the fish evenly.
3. Divide the fennel, asparagus, spring greens, artichokes, sun-dried tomatoes and butter beans evenly around and over the fish.
4. Drizzle with olive oil and add a small pinch of salt. Bring the parchment up and around the fish, folding tightly to create a sealed parcel — it doesn’t need to be airtight, just snug enough to trap the steam.
5. Place the parcels on a baking tray and cook in the oven for 12–15 minutes, until the fish is just cooked and flakes easily.
6. Carefully open the parcels (watch the steam), slide everything onto plates, and finish with a fresh squeeze of lemon juice.
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