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Cod en Papilotte

(0)
30 Min
 
portion
3 %

Carbs

5 %

Fats

10 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 235 g
Energy 411 kJ / 99 kcal 965 kJ / 231 kcal
Sat. fat 1 g 2 g
Unsat. fat 4 g 8 g
Fibre 1 g 2 g
Salt 31 mg 73 mg
Units:
 
  • 125 g
    cod
  • 30 g
    Cherry tomato red
  • 30 g
    Onion
  • 20 g
    Sweet pepper
  • 21 ml
    wine, table, white
  • 11 ml
    Olive oil extra-virgin
  • 235 g
    Total recipe weight

Equipment

1 x Gas patio grills , 1 x Chefs knives , 1 x Plastic cutting boards
Method

Preparation time

10 Min

Cooking time

20 Min

Show pictures

1

Cut the onion and the pepper into long thin strips of about 0.5cm wide and cut a few cherry tomatoes in half.

2

Tear off a piece of Aluminium foil of about 20cm length; shale the long ends upward together so you get a little water proof boat of foil.

3

Sprinkle the inside of the foil royally with olive oil.

4

Make a mixed bed of the peppers and onions.

5

Place the Cod on top of your vegetable bed and sprinkle the cherry tomatoes over the top.

6

Add the white wine and finish by seasoning with some Salt, Pepper and the dried basil.

7

Finally drizzle a little more oil over the top and fold the foil close like an envelope. Try to make the package air tight to keep all the flavours and steam inside.

8

Fire up the BBQ and cook for 8 -15 minutes depending on how the temperature of your BBQ and how firm you want your fish.

9

The package will blow up a little bit like a balloon, this is a sign that the fish is cooked

10

Serve in the foil and enjoy.

Tips

1

you can also use some vegetable stock cubes or fish seasoning to give the fish fuller flavour.

2

Serve with some rice or couscous salad.

3

You can also put in the oven at 200c for 10 to 15 minutes

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