Cod Fish Papillote Set
45 minutes
1 Serving
Cod Fish Papillote is a French cooking technique where cod fillets are baked in parchment paper packets with vegetables and herbs. It is a simple and healthy way to cook fish, and the results are delicious, creamy and nutritious fish recipes.
Serve your baked cod with your choice of side dishes, such as Baked Sweet Potato and Button Mushroom Soup. This Cod Fish recipe provides a tasty and light meal that's easy to prepare.
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- Baked Sweet Potato
- Fish Cod Papilotte
- Button Mushroom Soup
- Dairy Product
1 bottle Cultured milk
150ml Tonic water - Fruit
160g Papaya
Nutrition Value in 1 Serving
Calories
496.8 kcal
Carbohydrate
77.7 g
Fat
8.7 g
Protein
26.9 g
- Baked Sweet Potato
- Fish Cod Papilotte
- Button Mushroom Soup
- Dairy Product
1 bottle Cultured milk
150ml Tonic water - Fruit
160g Papaya
Nutrition Value in 1 Serving
Calories
601.3 kcal
Carbohydrate
77.7 g
Fat
13.7 g
Protein
41.7 g
- Baked Sweet Potato
- Fish Cod Papilotte
- Button Mushroom Soup
- Dairy Product
1 bottle Cultured milk
150ml Tonic water - Fruit
160g Papaya
Nutrition Value in 1 Serving
Calories
701.4 kcal
Carbohydrate
82.4 g
Fat
19.1 g
Protein
50.0 g
Baked Sweet Potato
| 130 g | Sweet potato |
- Cut into small pieces and bake until soft.
Cod Fish Papillote
| Ingredients A: lime garlic butter | |
|---|---|
| 2 tsp | Softened unsalted butter |
| 1/2 tsp | Minced garlic |
| Zest of 1 | Lime |
| 1/4 tsp | Salt |
| Ingredients B: | |
|---|---|
| 180 g | Cod fish |
| 3/4 tsp | TUMIX® Anchovy Stock |
| 15 g | Sliced carrot |
| 20 g | Bok choy |
| 15 g | Sliced onion |
| 5 g | Sliced ginger |
| 1 tsp | Palm oil |
| 2 slices | Lemon |
- Mix ingredients (A) until smooth.
- Marinate cod fish with TUMIX® Anchovy Stock.
- Place sliced carrot, bok choy, red onions and ginger on parchment paper.
- Place fish over the vegetables and spread lime garlic butter on fillet.
- Add in lemon on the fillet and close the parchment paper.
- Bake at 200’C for 15 minutes or until it is cooked.
Button Mushroom Soup
| 1/2 tsp | Butter |
| 2 cloves | Garlic, sliced |
| 2 tbsp | Shallot, sliced |
| 50 g | Carrot |
| 6 pcs | Button mushroom |
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
- Melt butter, saute garlic and onion.
- Add in carrot and mushrooms, stir well.
- Add in water and TUMIX® Chicken Stock, simmer until carrot is tender.
Baked Sweet Potato
| 130 g | Sweet potato |
- Cut into small pieces and bake until soft.
Cod Fish Papillote
| Ingredients A: lime garlic butter | |
|---|---|
| 1/2 tsp | Softened unsalted butter |
| 1/2 tsp | Minced garlic |
| Zest of 1/2 | Lime |
| 1/4 tsp | Salt |
| Ingredients B: | |
|---|---|
| 145 g | Cod fish |
| 1/2 tsp | TUMIX® Anchovy Stock |
| 15 g | Sliced carrot |
| 20 g | Bok choy |
| 15 g | Sliced onion |
| 5 g | Sliced ginger |
| 1 tsp | Palm oil |
| 2 slices | Lemon |
- Mix ingredients (A) until smooth.
- Marinate cod fish with TUMIX® Anchovy Stock.
- Place sliced carrot, bok choy, red onions and ginger on parchment paper.
- Place fish over the vegetables and spread lime garlic butter on fillet.
- Add in lemon on the fillet and close the parchment paper.
- Bake at 200’C for 15 minutes or until it is cooked.
Button Mushroom Soup
| 1/2 tsp | Butter |
| 2 cloves | Garlic, sliced |
| 2 tbsp | Shallot, sliced |
| 50 g | Carrot |
| 6 pcs | Button mushroom |
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
- Melt butter, saute garlic and onion.
- Add in carrot and mushrooms, stir well.
- Add in water and TUMIX® Chicken Stock, simmer until carrot is tender.
Baked Sweet Potato
| 145 g | Sweet potato |
- Cut into small pieces and bake until soft.
Cod Fish Papillote
| Ingredients A: lime garlic butter | |
|---|---|
| 1/2 tsp | Softened unsalted butter |
| 1/2 tsp | Minced garlic |
| Zest of 1/2 | Lime |
| 1/4 tsp | Salt |
| Ingredients B: | |
|---|---|
| 80 g | Cod fish |
| 1/4 tsp | TUMIX® Anchovy Stock |
| 15 g | Sliced carrot |
| 20 g | Bok choy |
| 15 g | Sliced onion |
| 5 g | Sliced ginger |
| 1 tsp | Palm oil |
| 2 slices | Lemon |
- Mix ingredients (A) until smooth.
- Marinate cod fish with TUMIX® Anchovy Stock.
- Place sliced carrot, bok choy, red onions and ginger on parchment paper.
- Place fish over the vegetables and spread lime garlic butter on fillet.
- Add in lemon on the fillet and close the parchment paper.
- Bake at 200’C for 15 minutes or until it is cooked.
Button Mushroom Soup
| 1/2 tsp | Butter |
| 2 cloves | Garlic, sliced |
| 2 tbsp | Shallot, sliced |
| 50 g | Carrot |
| 6 pcs | Button mushroom |
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
- Melt butter, saute garlic and onion.
- Add in carrot and mushrooms, stir well.
- Add in water and TUMIX® Chicken Stock, simmer until carrot is tender.
TUMIX® Chicken Stock Recipes
TUMIX® Anchovy Stock Recipes
