A SWEET AND SATISFYING COMBINATION THAT ADDS OOMPH TO ANYTHING YOU MIGHT HAVE HANGING AROUND THE FRIDGE.Posted 25 June 2014 by The Saucy Fish Co.
What You Need.
2 x 120g portions of cod, skinless
125g salted butter, softened
1 orange, zested
¼ fennel bulb, finely chopped
1 tbspn Dill, finely chopped
All purpose cling-film
2 even-sized rectangles of Greaseproof paper
How You Make It.
STEP 1: Into the butter, add dill, fennel and orange zest, mix well.
STEP 2: Transfer to cling-film and roll into sausage shape, leave to set in fridge.
STEP 3: Place cod on grease-proof paper, cut butter into two half inch slices and place on top of the cod.
STEP 4: Cooking 'en papillote': With pastry brush, wet edges of paper, fold over excess paper and crimp edges to create airtight seal.
STEP 5: Place both parcels on baking tray and cook at 180°C for 10-15 minutes.
STEP 6: Tear open parcel and serve.
Saucy Chef's Tasty Tip: Tear open parcel and serve.