Cod en papillote with baked new potatoes

Ingredients

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

Method

To cook in the oven

Pre-heat your oven to 180*c / gas 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.

To cook in the microwave

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.

Our thanks to the Potato Council for providing this recipe.

Visit our fish recipe section for more recipes for cod, salmon, haddock and more, including classic fish pie, Spanish fish stew and baked cod in breadcrumbs.