MEDITERRANEAN FISH RECIPE | cod en papillote (cod in parchment paper) - so easy!
This Mediterranean cod en papillote is the most genius way to quickly achieve a simple, healthy, and super delicious dinner!
Let's just say I'm convinced that en papillote (or in paper) has become one of my favorite ways to do weeknight dinners. It's a French cooking technique where a combination of fish and veggies are folded into a parchment paper pouch, then perfectly steamed in the oven.
This Mediterranean recipe hits the spot with simple and fresh coastal flavors while ensuring you have four all-in-one meals done at the same time. Love it!
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► TIMESTAMPS:
00:00 Intro
00:36 Prep the vegetables
02:50 Prep the cod (or other white fish)
03:25 Get the parchment paper ready
03:48 Layer the veggies and fish en papillote
05:30 Place on a baking sheet then cook
05:57 Open the parchment paper pouches and serve
07:23 Taste test
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Becky Bakes... Easy Fish Parcels
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I know that for a lot of people, the only experience they have had of cooking fish is the frozen kind in batter or breadcrumbs. The idea of cooking fresh fish may fill you with dread, but I'm here to show you it can be ever so easy! What's more, these fish parcels are a great way of getting really important nutrients and vitamins into your family without them even knowing. You could serve these with new potatoes, or maybe a little bit of pasta- whatever your family prefers. Let me know how you get on in the comments below!
To follow along with this recipe you will need:
- Preheated oven to Gas Mark 6/ 200c/ 180c Fan
- 1 large baking tray
- A chopping board
- Something to squeeze your lemon
- Sharp knife
- Tin foil
- Greaseproof paper
Each parcel needs:
- 2 handfuls of washed spinach
- 1 piece of fish (filleted and skinned). This can be cod, salmon or haddock
- 1 tomato
- 1 tabsp of lemon juice
- Chopped parsley
- A few capers (optional)
- Salt and Pepper
- 15-20g butter
This was such a fun video to make, and my family enjoyed eating their parcels! You'll notice that one person doesn't like capers...!
Bye for now :)
Professional Baker Teaches You How To Make SEAFOOD PARCELS!
Here's how to cook seafood in parchment parcels - Subscribe for more recipes:
INGREDIENTS
- Parchment paper
- 1 cup sliced green and/or yellow zucchini
- 1 cup sliced red and yellow bell pepper
- 8 oz large shrimp (21/25), peeled, de-veined with tails off
- 8 oz sea scallops
- salt and pepper
- 1 red onion, sliced
- 4 sprig fresh marjoram or oregano
- 4 sprig fresh thyme
- 4 Tbsp dry white wine
- 4 thin lemon slices
- 2 Tbsp butter
DIRECTIONS
1. Preheat oven to 375 F.
2. Cut 4 sheets of parchment 16-inches by 12-inches. Fold paper in half to make a crease, then open up. Arrange zucchini slices and peppers on parchment paper, then distribute shrimp and scallops over zucchini and peppers. Season lightly and top with red onion and herbs. Sprinkle seafood with white wine, arrange lemon slices and top with a tablespoon of butter on each paper.
3. To create the parcel, fold paper over seafood. Starting at a folded end, make a small crease in the paper, folding on an angle. Make the next fold so that the crease overlaps the first fold (this is how you create a seal). Continue with these small folds, working your way around the seafood, until you get to the end. Twist the parchment at the end to finish the seal.
4. Place parchment parcels on a baking tray and bake for about 15 minutes, until the parcels inflate. To serve, place parcel on a plate and cut or tear open (watch for the steam).
5. Parcels can be assembled up to 6 hours in advance and chilled.
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Pollock fish parcels - sustainable seafood recipe
Try this traditional handmade method of cooking fish ‘en papillote’ or ‘al cartoccio’. Steaming your fish in parchment is both healthy and fun, whilst maintaining the natural moisture and infusing great flavours. Made using wild caught pollock that can be traced back to a certified sustainable fishery, you can feel confident that you’re doing your bit for healthier oceans.
If you would like a list of all our pollock fish recipes, visit our recipes page:
To make your own pollock fish, you will need the following ingredients:
4 fresh or defrosted MSC certified pollock fillets
For the salsa:
12 cherry tomatoes, halved
1 cup green bell pepper, diced
2 shallots, diced
1 cup sweetcorn kernels
1 tablespoon garlic, minced
Juice of 1 lime
Baking parchment
1/2 stick butter
For the seasoning:
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried chilli flakes
Serve with:
Lime wedges
Coriander leaves
Buttered new potatoes
Method:
1. Preheat the oven to 200C.
2. In a bowl, combine the tomatoes, green pepper, shallots, sweetcorn, garlic, and lime juice.
3. In another bowl, mix the smoked paprika, cumin, salt, oregano, and chilli flakes.
4. Cut 4 heart shapes across the width of the roll of paper, and fold each in half down the middle.
5. Dip all four pollock fillets in the seasoning until well covered.
6. Place one piece of fish on each piece of paper and top with 1/4 of the salsa.
7. Spoon over any remaining salsa juices, and add a knob of butter to each piece of fish.
8. Fold the paper around the edges to seal.
9. Oven cook for 15-20 mins.
10. Serve with lime wedges, coriander leaves and buttered new potatoes.
15 minute Foil Baked Garlic Butter White Fish
Full Recipe Here ????
INGREDIENTS
2 (6 ounce) (2 (170g)) tilapia fillets , or any white fish (12 oz. or 340g total)
6-8 asparagus sprigs , cut into thirds
1 medium zucchini , (or other summer squash) sliced
Kosher salt , to taste
Freshly ground black pepper , to taste
2 Tablespoons (30 ml) butter , melted
2 cloves garlic , minced
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) dried or fresh thyme or oregano or mix of both
1/2 teaspoon (2.5 ml) dried dill or 1 teaspoon (5ml fresh chopped dill), optional
1 medium lemon , cut into wedges
Fresh minced parsley , for topping
???? Print Full Recipe Here ????
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Dani Venn’s Holiday Fish Parcel Recipe | Studio 10
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