Cabillaud en papillote
Serves: 4
Ingredients
- 8 small waxy potatoes, sliced very thinly
- 16 cherry tomatoes, halved
- 16-20 black olives, pitted
- juice of 1 lemon
- 2 tbsp olive oil
- 1 dried red chilli, de-seeded and finely chopped
- 4 x 125g cod fillets
- 4 small sprigs fresh thyme
- 1 tsp sea salt, plus more to taste
- freshly ground black pepper, to taste
- white wine
Method
- Preheat the oven to 200C/Gas 6. Take 4 large pieces of greaseproof paper, each 4 times larger than each piece of fish, and fold each in half.
- Layer the potato slices
- on one half of the paper.
- In a bowl, toss the tomatoes, olives, lemon juice, chilli, olive oil, salt and pepper. Pat the fish fillets dry and season both sides with salt and pepper.
- Place a piece of fish on top of the sliced potatoes in each packet, gently add the tomato-olive mix on top and then a sprig of thyme. Add a splash of white wine to each. To seal, fold the other half of the parchment over the fish, crimping to seal like a Cornish pasty (ensure it is tightly sealed so no steam escapes during cooking).
- Place the parchment packets on a baking sheet and bake for 20-25 mins, when the fish should flake easily with a fork. Serve with green veg and grains.
