Cod Fish Papilotte Set

Cod Fish Papilotte Set
Cod Fish Papilotte Set
Cod Fish Papilotte Set
45 minutes
recipe-cook-time
1 Serving
Description
Recipe Description

Delicious western dishes. Creamy and nutritious fish recipe.

Please Select an Option
Intensity
Method
Set Meal
  • 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
Calories
496.8 kcal
Carbohydrate
Carbohydrate
77.7 g
Fat
Fat
8.7 g
Protein
Protein
26.9 g
Method
Set Meal
  • 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
Calories
601.3 kcal
Carbohydrate
Carbohydrate
77.7 g
Fat
Fat
13.7 g
Protein
Protein
41.7 g
Method
Set Meal
  • 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
Calories
701.4 kcal
Carbohydrate
Carbohydrate
82.4 g
Fat
Fat
19.1 g
Protein
Protein
50.0 g
Baked Sweet Potato
Ingredients
Ingredients
130 g Sweet potato
Method
Method
  1. Cut into small pieces and bake until soft.
Cod Fish Papilotte
Ingredients
Ingredients
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

 

Method
Method
  1. Mix ingredients (A) until smooth.
  2. Marinate cod fish with TUMIX® Anchovy Stock.
  3. Place sliced carrot, bok choy, red onions and ginger on parchment paper.
  4. Place fish over the vegetables and spread lime garlic butter on fillet.
  5. Add in lemon on the fillet and close the parchment paper.
  6. Bake at 200’C for 15 minutes or until it is cooked.

 

Button Mushroom Soup
Ingredients
Ingredients
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
Method
Method
  1. Melt butter, saute garlic and onion.
  2. Add in carrot and mushrooms, stir well.
  3. Add in water and TUMIX® Chicken Stock, simmer until carrot is tender.
Baked Sweet Potato
Ingredients
Ingredients
130 g Sweet potato
Method
Method
  1. Cut into small pieces and bake until soft.
Cod Fish Papilotte
Ingredients
Ingredients
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

 

Method
Method
  1. Mix ingredients (A) until smooth.
  2. Marinate cod fish with TUMIX® Anchovy Stock.
  3. Place sliced carrot, bok choy, red onions and ginger on parchment paper.
  4. Place fish over the vegetables and spread lime garlic butter on fillet.
  5. Add in lemon on the fillet and close the parchment paper.
  6. Bake at 200’C for 15 minutes or until it is cooked.

 

Button Mushroom Soup
Ingredients
Ingredients
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
Method
Method
  1. Melt butter, saute garlic and onion.
  2. Add in carrot and mushrooms, stir well.
  3. Add in water and TUMIX® Chicken Stock, simmer until carrot is tender.
Baked Sweet Potato
Ingredients
Ingredients
145 g Sweet potato
Method
Method
  1. Cut into small pieces and bake until soft.
Cod Fish Papilotte
Ingredients
Ingredients
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
Method
Method
  1. Mix ingredients (A) until smooth.
  2. Marinate cod fish with TUMIX® Anchovy Stock.
  3. Place sliced carrot, bok choy, red onions and ginger on parchment paper.
  4. Place fish over the vegetables and spread lime garlic butter on fillet.
  5. Add in lemon on the fillet and close the parchment paper.
  6. Bake at 200’C for 15 minutes or until it is cooked.
Button Mushroom Soup
Ingredients
Ingredients
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
Method
Method
  1. Melt butter, saute garlic and onion.
  2. Add in carrot and mushrooms, stir well.
  3. Add in water and TUMIX® Chicken Stock, simmer until carrot is tender.
Product Used
Product Used for the Recipe
TUMIX® Chicken Stock Recipes
TUMIX® Chicken Stock Recipes
TUMIX® Anchovy Stock Recipes
TUMIX® Anchovy Stock Recipes
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