Mediterranean Cod en Papillote with Crushed Potatoes

Name: Mediterranean Cod en Papillote with Crushed Potatoes
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 750 g baby new potatoes, halved if large; 3 tbsp. olive oil; 2 tsp. dried oregano; 200 g cherry tomatoes, halved; 1 small courgette, thinly sliced; 4 skinless cod loins or fillets, about 120g each; 1 lemon, thinly sliced and deseeded; 75 g pitted Kalamata olives, halved; 2 tbsp. capers, drained; Small handful dill, roughly chopped

Crushing the potatoes partway through cooking helps get them extra crispy, but you could skip this step, if you like.

By The GH Kitchen TeamPublished: 06 October 2021

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mediterranean cod en papillote with crushed potatoes

Cooking the fish in paper keeps it wonderfully moist and then served alongside crushed potatoes.

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Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

324

Ingredients

750 g baby new potatoes, halved if large
3 Tbsp. olive oil
2 tsp. dried oregano
200 g cherry tomatoes, halved
1 small courgette, thinly sliced
4 skinless cod loins or fillets, about 120g each
1 lemon, thinly sliced and deseeded
75 g pitted Kalamata olives, halved
2 Tbsp. capers, drained
Small handful dill, roughly chopped

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Mix the potatoes, 2tbsp oil, the oregano and plenty of seasoning in a roasting tin. Cook for 15-20min, then lightly crush with a potato masher. Return to the oven for 10min, or until golden and crisp.
2. Step 2Meanwhile, prepare 4 30x30cm squares of baking parchment. Fold each square in ½, then open out again. Pile the tomatoes and courgette slices on to 1 side of each parchment square and top with a piece of fish. Lay on the lemon slices and scatter over the olives, capers, dill, remaining oil and plenty of seasoning.
3. Step 3Working 1 at a time, fold the empty half of the baking parchment over the fish, then tightly fold/roll in the edges to make a sealed parcel. Repeat to make 3 more parcels, then transfer them on to a baking tray.
4. Step 4Cook for 15min, or until the fish is cooked through (press a fillet through the parcel – it should flake slightly under your finger). Serve the parcels with the potatoes.

Per serving:

Calories: 324
Protein: 26g
Total fat: 10g
Saturates: 2g
Carbs: 31g
Total sugars: 5g
Fibre: 5g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time