Mediterranean Cod en Papillote with Calamari
Flaky cod portions gently baked in parcels with calamari
Ingredients
- 1 ripe beef tomato sliced or cherry tomatoes
- 400 g cod lightly salted, cut into cubes
- 2 squid small or medium, cleaned and thinly sliced
- 1 courgette cut into thin strips or potato slices
- 10 kalamata olives de-stoned and finely chopped
- 3 sprigs monk’s beard optional
- 2 bay leaves
- 4 sprigs thyme
- 2 tbsp dill finely chopped
- 2 tbsp olive oil
- 200 ml white wine
- 1 orange zest only, grated
- 2 pinches dried chilli flakes
- salt
- freshly ground black pepper
Instructions
- Preheat the oven to 220°C/200°C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half.
- Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place it onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes.
- Serve the cod parcels on plates, opened.
Nutrition
Calories: 461kcalCarbohydrates: 17gProtein: 39gFat: 19gSaturated Fat: 3gFiber: 4gSugar: 11g
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