Cod, leek and potato parcels
Cod bakes gently inside folded baking-paper parcels over thin potatoes and softened leek. Precooking the vegetables stops the fish drying out while they catch up.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 2 raw boneless cod fillets, about 150g each
- 400g potatoes, sliced 5mm thick
- 1 large leek, washed and thinly sliced
- 1 tbsp olive oil
- 1 lemon, sliced
- 4 tbsp water
- Black pepper, to taste
Method
- Check the fish and paper
Use fully defrosted cod. Check carefully for bones and keep chilled while washing and cutting vegetables. Cut baking-paper sheets large enough to fold securely around each portion.
- Prepare vegetables
Heat the oven to 200°C, or 180°C fan. Boil potato slices for 7–8 minutes until almost tender and drain. Meanwhile soften leek in oil over medium-low heat for 7 minutes.
- Build parcels
Put two large sheets of baking paper on a tray. Divide potatoes and leek between their centres. Check cod for bones and place on top. Add pepper, lemon slices and 2 tbsp water to each, then fold and crimp the paper edges securely, leaving space above the fish.
- Bake and check
Bake for 18–22 minutes. Open carefully away from your face. Fish should be opaque and flake easily, reaching 75°C for 30 seconds at the centre; potatoes should be tender. Refold and cook longer if needed.
- Serve
Transfer parcel contents and juices to two plates, taking care of trapped steam.
Make it work with what you have
- Use fully defrosted fillets of similar thickness. Haddock can replace cod at the same weight, with the same doneness checks.
- Use oven-safe baking paper, not waxed paper or cling film.