Cod en Papillote with Asparagus Mangetout and Vine Tomatoes

'En papillote' is French for 'in parchment' and is a method of cooking in which the food has been put into a parcel and baked in the oven.


Cod en Papillote with Asparagus Mangetout and Vine Tomatoes

Cooking in a parcel is not only easy, it looks good and is exciting to open! I love making up recipes of things that can go in the parcel.


There's also less mess as it can be served straight from the parcel. As a side dish, I roasted new potatoes in lemon thyme and served the lot with nice fresh crusty bread for dipping and mopping.

Picture below, ready for the oven:

Cod en Papillote

Bring each side of the foil to the middle to form a parcel. Place on a baking sheet and pop into your preheated oven without opening the door (or peaking at them) for 20 minutes.

Cod en Papillote
  
When you open the parcels, the smell will be amazing. Serve with whatever you fancy but you must have fresh crusty bread for dipping and mopping all those lovely juices.


Yield: 2

Cod en Papillote with Asparagus, Mage Tout and Vine Tomatoes

En papillote is French for 'in parchment' and is a method of cooking in which the food has been put into a parcel and baked in the oven. Cooking in a parcel is not only easy but it looks good and is exciting to open!

ingredients:

2 large pieces of kitchen foil
1 x 170g cod loin (this won't have any nasty bones)
a handful of mange tout
a of asparagus tips
a knob of butter 
a tablespoon or so of dry white wine
a couple of slices of lemon
a sprig of lemon thyme
a small bunch of baby vine tomatoes
a glug of extra virgin olive oil
sea salt and freshly ground black pepper to taste

instructions

Preheat your oven to 220C/425F of Gas 7 
Bring a saucepan of water to the boil and once it's boiling put the asparagus in for just 1 minute and then drain.  

At the time I wasn't sure if I really needed to do this, but was worried in case it didn't cook properly just going straight into the parcel.  I think it was a good idea as it ended up perfectly cooked.

You want two large oblongs of kitchen foil.  Lay them out on top of each other to form a double layer of foil.  One piece landscape and one portrait is the best way to describe I think.
Make a fold to create a square bit in the middle in which you can put your food without the liquid spilling everywhere.

Put a knob of butter on the bottom and put the cod on top of that with 
another knob of butter.  Now put the asparagus, mangetout and baby tomatoes, lemon and the sprig of lemon thyme.  Pour on about a tablespoon of white wine and then drizzle with olive oil.

Grind over a good amount of black pepper, you will also need salt but try not to put it on the cod - just on the vegetables.
Bring each side of the foil to the middle to form a parcel. Place on a baking sheet and pop into your preheated oven without opening the door (or peaking at them) for 20 minutes.

When you open the parcels, the smell will be amazing. Serve with whatever you fancy but you must have fresh crusty bread for dipping and mopping all those lovely juices.  
Created using The Recipes Generator


Cod en Papillote with Asparagus Mangetout and Vine Tomatoes

13 comments

  1. It's good we've got you here to remind us of these things - will be doing this later. Should really do it more often - speedy results. Got some roasted new pots left so will put those in the parcel as well. Fennel too.

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  2. This is a fabulous way to cook on the barbecue as well Jan....no clean up.

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  3. Perfect little meal all wrapped up nicely!

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  4. Jan, the packette is colourful, healthy and indeedy delish!

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  5. It is ages since I have done a dish like this. Thanks for reminding me. Dinner is sorted!

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  6. this looks so delicious Jan - it looks like a lovely spring/summer dish - hooray! Lucie x PS Loving your blog,

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  7. Excellent! I often bake my fish like this too!! Just my kind of meal, love the roasties too!!

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  8. Well I kind of did it. Sidetracked with other ingredients....
    http://twitpic.com/1973bn

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  9. Like the header jan! This meal looks lovely and fresh

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  10. Gorgeous colourful photos Jan, makes me want to dive in and eat!

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  11. I remember making Cod en Papillote. It's been so long thanks for reminding how great this dish was.

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I love to hear from everyone so thanks for taking the time to comment.
Cheers
Jan