This is a beautifully light and fresh fish recipe for those longer, balmier evenings as Summer fast approaches. This is a dish with all the emphasis on fresh produce and crunchy vegetables. It’s colourful, it’s interesting and best of all, it’s just so easy to prepare and if all that isn’t enough to tempt you, just note that the cooking ‘en papillote’ means there is no clean-up after!!!
Pair with a young Pinotage that is perfectly light for the fish.
Preperation Time: 15 mins
Cooking Time: 25 mins
Ingredients (Serves 2):
2-4 Medium Cod Fillets
1 of each: Carrott and Courgette
3 Cloves of Garlic
1 Tomato, 1 Lemon and Fresh Basil
Olive Oil & Soy Sauce
Salt & Pepper
Slice the carrot and courgette into medium sticks and mix with the finely chopped garlic. Roughly chop the onion.
Add olive oil to a hot pan and add the onion first for 60 seconds followed by the rest of the vegetables. Season with salt and pepper and stir-fry for another 3-4 minutes. The goal is that they are starting to soften but still have some crunch in them.
Cod en Papillote
On a sheet of foil paper / parchment (papillote), make a mattress of stir-fried vegetables.
On top of the vegetable mattress place the 2 small / 1 medium sized cod fish and on top of the cod, make a layer of fresh tomato slices. Top the tomato with a layer of fresh basil leaves. And the final layer is comprised of slices of lemon.
Season with some salt, pepper and a sprinkle of nutmeg ground
Finish with a drizzle of olive oil across the top of the lemon and some drops of soy sauce.
The folding of the foil / parchment is important here. Pull the paper from the sides and fold at a height above the fish so as to leave some air in the pocket. This steams the fish in the oven. Close at the sides and repeat this process for each serving of papillote.
Cook for 15 mins at 180°C.
Remove from the oven and open the foil / parchment very carefully to avoid a steam burn. Serve in the parchment or if you wish to transfer, be sure to transfer the juices contained within also.
(Consider serving with some white rice, or on it’s own)
About the Wine:
The 2011 Palesa Pinotage Fairtrade Bottle is very light and well-balanced with lots of fruit. Note aromas of blackberry and banana with a hint of oak.
Julie Whelan is Chief Spokesperson for LeVinRouge, a start-up Wine Accessories company focused on delivering a top quality Wine Aerator Set to market at reasonable prices. The LeVinRouge vision is to bring a product into people’s homes and onto their dining tables that enables them to get the fullest flavours and aromas from their wine.
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