Tuesday, 7 May 2013

Black Cod En Papillote

Papillote has got to be one of my Favorite words, its so melodramatic in it s own right, perhaps because this style of baking originated in France, perhaps? This method of cooking is wrapping fish in parchment paper, like a blanket, so that it is insulated, allowing your flavors to infuse. I don't mind that it is French- I quite like the term and for foodie minds alike, it almost, always sounds like you know what you are talking about. En Papillote is a sure fine way to cook a fish, its eloquent way of preserving juices is quite provocative, quite doting.

I have made a recipe here, that is light-hearted, evermore appealing.

Black Cod En Papillote

Prep Time: 20 min            Cooking time: 30min             Serves: 4


  • Parchment Paper
  • 4 Black Cod fillets
  • 1 Tbsp Olive oil
  • 3 garlic cloves (thinly sliced)
  • 1 tsp dry pepper flakes
  • 1 red chilli (deseeded and sliced)
  • 4 tbsp capers
  • 400g kalamata olives
  • Handful cherry tomatoes (whole)
  • Bulb fennel- sliced (or julienne)
  •  500ml Dry white wine
  • 4 tbsp butter
  • Thyme (fresh sprigs)

Preheat your oven to 160 degrees celcius. Cut out 4 large squares of parchment paper, enough to cover your fillet of Cod. Place each cod on each of the squares and scatter olive oil and garlic slices, ensuring that each fillet has proportion amounts.Do the same with the pepper flakes and chilli, and the same with the capers and olives. Scatter the tomatoes evenly along with the fennel. Pour equal amounts of wine over each cod, with a tbsp of butter for each fish. Lastly, garnish with thyme sprigs. Wrap your fish up like a parcel or present, make sure that all the sides are sealed, so that no oils or juices run out. Bake for 30min.

Enjoy x x

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