Cod Fish Papilotte Set
45 minutes
1 Serving
Delicious western dishes. Creamy and nutritious fish recipe.
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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 Papilotte
| 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 Papilotte
| 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 Papilotte
| 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
