Baked Cod Parcels in Paprika Butter Sauce
with Peri Peri Potatoes, Olives and Leek
Paprika butter pairs with delicate cod, wrapped in parcels to bake and steam to preserve the tender flakes of the fish. Make this recipe for a deliciously easy way to elevate your dinner and try something new.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
(Contains: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, May contain traces of allergens)
1 unit(s)
Leek
3 unit(s)
Garlic Clove
1 unit(s)
Lemon
30 grams
Black Olives
1 sachet(s)
Smoked Paprika
2 unit(s)
Cod Fillets
(Contains: Fish)
120 grams
Peas
25 grams
Red Pepper Chilli Jelly
Not included in your delivery
2 tbsp
Mayonnaise
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the potato chunks onto a large baking tray. Sprinkle over the peri peri seasoning. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.
Roughly chop the olives into small pieces.
In a small bowl, combine the mayonnaise (see pantry for amount) with one third of the garlic and a squeeze of lemon juice. Season with salt and pepper. Set aside.
In a small bowl, combine the butter (see pantry for amount) with half the paprika and a good pinch of lemon zest. Season with salt and pepper.
Brush a large piece of baking paper or foil with oil for each cod fillet.
Place the cod in the centre of each piece of baking paper. Season with salt and pepper.
Gently press some of the paprika butter onto the fish. Scatter over the olives.
Fold the baking paper or foil shut, pinching on all sides to seal and create a parcel. IMPORTANT: Wash your hands and equipment after handling raw fish.
Bake the parcels on the middle shelf of your oven until cooked through, 14-16 mins. IMPORTANT: The fish is cooked when opaque in the centre.
While the fish bakes, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Once the leek is cooked, add the garlic and remaining paprika. Stir-fry for 1 min.
Add the peas and cook until piping hot, 1-2 mins. Remove from the heat. Stir in the red pepper chilli jelly.
Divide the cod between your plates and spoon over the olives and butter sauce.
Add the potatoes, leek and peas alongside.
Serve with dollops of the garlic and lemon mayo and any remaining lemon wedges on the side to finish.
