Ingredients
-
280g mixed Asian greenssuch as pak choy, and Chinese cabbage (chopped)
-
4 cod fillets
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½ orangezest and juiced
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45g basilshredded
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2 garlicfinely chopped
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120ml dry white wine
-
15ml olive oil
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1 carrotcut into thin strips
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½ fennelthinly sliced
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salt and pepper
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Pilaf
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200g bulgur
-
15ml olive oil
-
½ lemonjuiced
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1 garliccrushed
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30g basilshredded
-
30g cilantrochopped
-
3 spring onionssliced
Directions
Should it be casual or formal? Whatever the occasion, this steamed cod en papillote meal is both elegant and rustic.
Ingredients
| 280g mixed Asian greens | |
| 4 cod fillets | |
| ½ orange | |
| 45g basil | |
| 2 garlic | |
| 120ml dry white wine | |
| 15ml olive oil | |
| 1 carrot | |
| ½ fennel | |
| salt and pepper | |
Pilaf |
|
| 200g bulgur | |
| 15ml olive oil | |
| ½ lemon | |
| 1 garlic | |
| 30g basil | |
| 30g cilantro | |
| 3 spring onions | |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
Cut out four 30cm squares of baking parchment. Arrange ¼ of the chopped Asian greens in the middle of each paper square. Top with cod fillets and sprinkle over the orange zest, juice, basil, garlic, wine, oil, carrot, fennel and season. Fold over the paper to form a parcel, leaving a little air inside so the ingredients can steam, and twist the edges to seal. |
|
3
|
Place parcels on the glass tray on the base of the oven. Cook on Steam 1. It will take 30-40 minutes cooking; the oven can only be set to cook for a maximum 30 minutes at a time. Reset time and fill water tank after 30 minutes. Open one of the parcels to check that the fish is cooked, it should flake easily. |
|
4
|
Combine the bulgur with 800 ml boiling water in a shallow dish. Place on base of the oven. Check the water level of the water tank and cook on Combi 1 for 8-12 minutes or until the bulgur is just tender. Drain the bulgur if necessary. |
|
5
|
Fork through the cooked bulgur and mix in the olive oil, lemon juice, garlic, basil, cilantro and spring onions. Season with salt and pepper to taste. |
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