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Cod en Papillote with Bulgur and Herb Pilaf Recipe

Ingredients

  • Pilaf

Directions

Should it be casual or formal? Whatever the occasion, this steamed cod en papillote meal is both elegant and rustic.

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Ingredients

Adjust Servings:
280g mixed Asian greens such as pak choy, and Chinese cabbage (chopped)
4 cod fillets
½ orange zest and juiced
45g basil shredded
2 garlic finely chopped
120ml dry white wine
15ml olive oil
1 carrot cut into thin strips
½ fennel thinly sliced
salt and pepper
Pilaf
200g bulgur
15ml olive oil
½ lemon juiced
1 garlic crushed
30g basil shredded
30g cilantro chopped
3 spring onions sliced

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.

Enjoy

Ingredients

Adjust Servings:
280g mixed Asian greens such as pak choy, and Chinese cabbage (chopped)
4 cod fillets
½ orange zest and juiced
45g basil shredded
2 garlic finely chopped
120ml dry white wine
15ml olive oil
1 carrot cut into thin strips
½ fennel thinly sliced
salt and pepper
Pilaf
200g bulgur
15ml olive oil
½ lemon juiced
1 garlic crushed
30g basil shredded
30g cilantro chopped
3 spring onions sliced
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