Cod en Papillote

A light, flavour-packed cod dish baked en papillote with sweet tomatoes, capers, olives and herbs.
Simple, elegant, and full of Mediterranean flair.
A recipe from our Food Service Account Manager and former chef, Marc Payne.

Preheat the oven to 180°C

1. Tear off two sheets of parchment paper, approximately 30 x 40cm each.

2. Season the cod generously with salt and pepper. Set aside.

3. Place a couple of lemon slices in the centre of each piece of parchment . Then layer a piece of cod on top of each set of lemon slices.

4. In a small bowl, mix the tomatoes, basil, garlic, capers, olives, 1tbsp of olive oil, a drizzle of the white balsamic, and a pinch of salt and pepper. 

5. Drizzle the cod with the remaining olive oil, followed by roughly 4 tbsp of the tomato mixture over each piece.

6. Bring the long sides of the parchment edges together. Starting at one corner, make small, tight folds along the open edges to seal the pouch. Keep folding until it's fully closed. Tuck the ends underneath or fold tightly to make sure the steam can't escape.

7. Place the sealed packets on a baking tray and roast for 12-15 minutes, depending on the thickness of the cod.

8. Once cooked, carefully open the puffed packets and put the cod to the side to rest.

9. Gently, add the cooked tomato mixture to a bowl, add the rocket and toss to wilt it slightly. Add another splash of the Acetomodena white balsamic and mix.

10. Place the cod on the middle of a plate, then surround it with the rocket, tomato, olive and caper mix. 

11. Finish with a drizzle of the La Tourangelle basil oil.

The Fine Cheese Co. – Bringing the best to your table.