{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Cod en Papillote with Stir fried Vegetables

4 Thick 225g (8 oz.) Fillets of Cod
2 Med Carrots
6 Scallions
1 Red Pepper
2 Thumbs Root Ginger
2 tablespoons Sunflower Oil
Juice 1 Lemon
1 Tablespoon Honey
2 tablespoons Soy Sauce
First get your veg ready.
Peel the Carrots and slice diagonally into thin slices.
Slice these slices down again to make thin matchstick sized pieces.
Do exactly the same with the ginger.
Take the ends off the scallions and slice them in the same way, halve the red pepper and slice that in similar thin pieces.
Stir fry all these vegetables together for 5 or 6 mts until they are nearly cooked but still crunchy.
Add the lemon juice, soy and honey to the pan and simmer together. Take off the heat.
Get ready 4 large sheets of tinfoil.
Divide the vegetables into 4 mounds in the middle of each sheet.
Make sure all skin and bones are removed from the cod.
Put a fillet of Cod on top of each mound and spoon over any remaining pan juices. Seal each parcel carefully.
Pre Heat the Oven to Gas 9, 240C,475F.
Put the four foil parcels on a tray and cook them at this temperature for 15 to 20 mts. (Check one to make sure they are cooked through.)
These are excellent with Cous Cous.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef