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BAKED NEW POTATOES AND COD EN PAPILLOTE


Rating

Serves:

Cook Time:

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4

20 mins


Ingredients

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

Overview

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 www.potato.ie

Method

  • 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.

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