Recipe Saffron Lemon Garlic Cod en Papillote

Discussion in 'Fish and Seafood' started by TodayInTheKitchen, 2 May 2019.

  1. TodayInTheKitchen

    TodayInTheKitchen Active Member

    Location:
    Detroit, MI
    I skipped more traditional Easter dinner recipes this year and made Saffron Lemon Garlic Cod en Papillote. My dinner guests were pleased with my choice. Dinner was served with light french rolls, spinach & feta salad, and a good bottle of New Zealand Sauvignon Blanc. Dinner scored a big A+.


    Serves: (3) Prep Time: (1 hour) Cook Time: (25 min)

    :chef: Ingredients
    Marinate
    1/8 tsp saffron
    1 tbsp of malt vinegar
    2 tbsp of EVOO
    2 tbsp of lemon juice
    1/2 cup of white wine

    Packet
    1 lbs of fresh cod
    3 tbsp of EVOO
    3 tbsp of lemon juice
    3 medium potatoes (sliced)
    1 cup of cauliflower
    1 cup of snap peas
    3 tsp of malt vinegar
    3 tbsp of minced garlic


    :chef: Method

    Place fish in bath of white wine, 2 tbsp of EVOO, 2 tbsp of lemon juice, 1 tbsp of malt vinegar.
    lightly sprinkle saffron on fish. marinate for at least two hours

    Cut fish into 3 equal parts.

    Position 6-8 slices of potatoes on parchment paper. Top potatoes with some malt vinegar.

    Place one piece of fish on top of potatoes.

    Arrange 8 or so snap peas on top of potatoes and fish. Complete packet with cauliflower flowerettes.

    Add some minced garlic for flavor.

    Lightly coat all ingredients with EVOO and lemon juice. Top with 2 slices of lemon.

    Fold parchment paper into a packet.

    Fold foil to form a tight seal.

    Bake at 350 for 25 minutes.

    Remove from oven. Serve on plate.

     
  2. Shermie

    Shermie Veteran

    Location:
    Brighton, MA.
    Looks DELISH!!! :wink:
     
    rascal and TodayInTheKitchen like this.
  3. morning glory

    morning glory Obsessive cook Staff Member

    En Papillote is such a lovely way to cook because it seals in all that flavour. Saffron with fish is a great combination. My only query - I've tried a few times adding potatoes to en papillote but I find they simply don't cook through properly in 25 - 35 mins. I notice you cut yours into slices, which I've also tried - but I still end up with 'al dente' potatoes which is not nice. What I now do is par-boil the potatoes first.
     
    Last edited: 2 May 2019
    rascal and TodayInTheKitchen like this.
  4. TodayInTheKitchen

    TodayInTheKitchen Active Member

    Location:
    Detroit, MI
    Very true about the potatoes. They did end up "crunchy". In most recipes this would be a NEGATIVE. However, I think the addition of the Malt vinegar helped "sell" the under-cooked potatoes. I am scheduled to make this recipe in 8 days, so I will try a few things to prep the potatoes. (steaming, microwave, etc.) I will update everyone on the results.
     
  5. morning glory

    morning glory Obsessive cook Staff Member

    I'm relieved you say this as I was thinking I'd been doing something wrong. I reckon cooking the potatoes beforehand (either partially or more) is probably wise. I like the malt vinegar touch.
     
    TodayInTheKitchen likes this.
  6. Kenmiller

    Kenmiller Regular Member

    Location:
    edinburgh
    Wow! its some epic food right there, looks totally delicious.
     
    TodayInTheKitchen likes this.
  7. TodayInTheKitchen

    TodayInTheKitchen Active Member

    Location:
    Detroit, MI
    Just 3 to 4 minutes in the microwave with a touch of water in the bottom of the dish seems to do the trick for me. (Drain the water afterwards)
     
    rascal likes this.
  8. TodayInTheKitchen

    TodayInTheKitchen Active Member

    Location:
    Detroit, MI
    Thanks @Kenmiller. My dinner guests thought it was pretty damn good too. :D
     
  9. Cinnamonita

    Cinnamonita Member

    Location:
    Canada
    This looks really tasty!
     
    TodayInTheKitchen likes this.

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