Cookie Information

This site requires cookies to ensure you get the best experience on our website. Click the button below to accept this. You can change your cookie settings at any time.




Cook Time:



20 mins


400g Queens potatoes, sliced in half

4 cod fillets, thick cut, about 120g each

100g fresh spinach

1 red pepper, sliced

10g fresh parsley

4 slices lemon

100ml white wine

20g butter


A light fresh dinner from Aoife Hearne and Bord Bia that's just perfect for lazy summer evenings in the sun.

Find more recipes inspiration on


  • Pre-heat your oven to 180°C/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.

Other recipes you may like

In order to review and rate this recipe please Sign In here.