Cod en papillote with Greek flavours
Cod en papillote with Greek flavours is a simple and healthy way to cook cod, as the fish steams gently inside a parchment parcel with tomatoes, olives, capers, herbs and lemon, which keeps it tender while creating a light, fragrant sauce. It’s lovely served straight from the parcel with new potatoes, couscous or a crisp green salad.
Cod en papillote with Greek flavours
Servings: 2
Total time: 20 minutes
Prep time: 5 minutes
Cooking time: 15 minutes
INGREDIENTS
- 1 cod loin
- 1 medium tomato, sliced
- 2 tbsp (30 ml) sun-dried tomato in oil, chopped
- 1/2 medium red onion, sliced
- 60 ml pitted black olives, chopped
- 1 tbsp (15 ml) capers, drained
- 1 tsp dried oregano
- 1 sprig fresh thyme
- 1/2 tsp black pepper
- 1/2 tsp fine salt
- 2 tbsp (30 ml) extra virgin olive oil
- 1/2 lemon, juiced or in thin slices
METHOD
- Cut a large sheet of baking parchment or foil so it is big enough to wrap the cod and vegetables into a sealed parcel.
- Place the sliced tomato and sliced red onion in the centre of the sheet to form a bed for the fish.
- Season the vegetables with a little salt, pepper and the dried oregano.
- Lay the cod loin on top of the vegetables.
- Season the cod with the remaining salt and pepper.
- Scatter the chopped olives and capers over the fish, then add the thyme sprig.
- Drizzle the olive oil over the top and add the lemon juice or lemon slices.
- Fold the parchment into a tight parcel, sealing the edges firmly so the steam remains inside.
- Cook in an air fryer at 180°C for 15 minutes, or in an oven at the same temperature for slightly longer.
- Open the parcel carefully, as the steam will be hot, and serve the cod with the juices spooned over the vegetables.