Lock in all the cod’s beautiful flavour with this simple en papillote recipe that steams the fish to perfection.
Serves 4
- 400g 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
- Pre-heat your oven to 180C/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.