Cod En Papillote in Creamy Lemon Sauce
with pine nuts, broccolini & fresh herbsCalories
:
683 kcalProtein
:
51.4g proteinTotal
:
40 minutesDifficulty
:
EasyHigh Protein
Calorie Smart
Allergens:
- Milk (including lactose)
- Vis
Recipe Developer Babette: "This dish is wonderfully light thanks to the en papillote preparation. By wrapping ingredients in parchment paper, you essentially steam them in a parcel in the oven. This way, you use less oil than you would frying or roasting."
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
1 piece
Garlic
½ piece
Shallot
50 g
Broccolini
150 g
Green beans
½ sachet(s)
Hello Buon Appetito
5 g
Fresh chives, dill & flat leaf parsley
5 g
Pine nuts
75 g
Cooking cream
(Contains: Milk (including lactose))
½ piece
Lemon
2 piece
Cod fillet
(Contains: Vis)
Not included in your delivery
1 tablespoon
Olive oil
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2858 kJ
Calories683 kcal
Fat28.9 g
Saturated Fat10.2 g
Carbohydrate53.2 g
Sugar10.1 g
Dietary Fiber10.9 g
Protein51.4 g
Salt1 g
Potassium1392.2 mg
Calcium144.6 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Paper Towel
•Baking Paper
•Baking Sheet with Baking Paper
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C. Slice the potatoes into rounds of 0.5cm thickness.
- Transfer to a deep frying pan, then submerge with salted water and bring to a boil. Parboil for 3 - 5 minutes, then drain and set aside.
- Zest the lemon. Cut two lemon wedges per person and slice the rest into rounds.
- Finely chop the fresh herbs.
2
- Pat the fish dry with kitchen paper, then season with salt and pepper.
- Cut 1 square of parchment paper per person. Top first with the potatoes and then with the fish.
- Top with the lemon slices and the fresh herbs, then drizzle with olive oil.
- Seal the fish in the parchment paper and tightly fold up the edges.
3
- Transfer the fish parcels to a parchment-lined baking sheet, then bake in the oven for 15 - 18 minutes.
- Boil plenty of salted water in the same deep frying pan.
- Halve the broccolini lengthways, or cut any thicker stems into quarters. Discard the tips of the green beans.
- Boil both for 4 - 5 minutes, then drain and set aside.
4
- Chop the shallot and crush or mince the garlic.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the shallot and the garlic for 2 - 3 minutes.
- Add the broccolini, the green beans and the Hello Buon Appetito, then fry for 2 - 4 more minutes. Season to taste with salt and pepper.
5
- Heat a clean frying pan over medium-high heat and toast the pine nuts for 3 minutes, or until golden-brown. Remove from the pan and set aside.
- Transfer the cream and the water for the sauce to the same pan.
- Bring to a boil, then allow to thicken and reduce for 1 - 2 minutes.
- Add lemon zest as preferred, then season to taste with salt and pepper.
6
- Serve the fish en papillote directly on plates, being careful of hot steam when opening the parcels.
- Serve the vegetables alongside and garnish with the pine nuts.
- Drizzle the fish with the creamy lemon sauce and serve the lemon wedges alongside.
