Cod And Caper Parcels With Roasted Cauliflower Salad
11
- Total Time45 min
- Makes4 servings
Photo, Sian Richards.
Ingredients
1 head cauliflower, cut into florets
2 cups halved red seedless grapes
2 tbsp olive oil
4 cod fillets, about 1 in. thick
1/2 tsp salt
1/4 cup cold and cubed butter
2 tbsp chopped capers
2 thinly sliced shallots
2 thinly sliced lemons
Instructions
POSITION racks in top and bottom thirds of oven. Preheat to 450F. Line a baking sheet with foil.
TOSS cauliflower florets and grapes with olive oil on prepared sheet. Roast in top third of oven until cauliflower is golden, about 30 min.
LAY 4 12 × 12-in. sheets of parchment on the counter. Arrange cod fillets, about 1 in. thick, in centre of squares. Sprinkle with salt. Divide butter, capers, shallots and sliced lemons over fillets. Fold parchment over fillets. Tightly double-fold around edges, making each packet a half-moon shape, so steam doesn’t escape. Arrange packets on another baking sheet.
BAKE in lower third of oven until a knife tip inserted into a fillet and held for 10 sec comes out warm, 10 to 12 min.
Nutrition (per serving)
Calories 353, Protein 24g, Carbohydrates 26g, Fat 20g, Fibre 8g, Sodium 584mg.
Excellent source of Vitamin C.
Get more tips and recipes for cooking fish in parchment paper.
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