These vibrant, hot fish packages are bursting with aromas from the Mediterranean. For a nutritious midweek supper, serve with a mixed salad. 349 kcal, 24g protein, 6.7g carbohydrates (including 5.2g sugars), 24g fat (including 3.1g saturated fat), 3.5g fibre, and 1.9g salt are all included in each meal (not including salad or new potatoes). This recipe creates 2 servings, so if you would like to add more half each quantity then add it on.
This amazing air fryer cod en papillote recipe is the most perfect dish for a Saturday night date night with your other half, perfect for a fun recipe to make with your friends and as this takes less than 40 minutes to make, perfect for a quick week night dinner after a long day at school! This quick, easy recipe is one of the best ones i’ve ever tasted, what more could you want! let’s get cooking!
cod en papillote- ingredient list!
Here is the short list of ingredients that you need in order to get this wonderful burst of flavour filling your mouth!
Ingredient list;
Pine nuts, 10g/⅓oz
Half a lemon
Two 125g/4½oz haddock or cod fillets, skinless, boneless, tail end (see tip)
Four teaspoons of fresh basil pesto or sun-dried tomato paste
40g/1½ ounce jarred red or yellow peppers that have been rinsed and thinly sliced
30g/1oz of pitted black and green olives that have been diced or lightly pressed
Four to six big fresh basil leaves, with enough to serve
20g/½oz of drained and sliced sun-dried tomatoes from a jar
To serve, add two tablespoons of extra virgin olive oil, salt, and freshly ground black pepper to the salad or new potatoes.
cod en papillote- step by step method guide!
Step 1
Take the crisper plate (grill pan/tray) out of your air fryer’s drawer (basket). After two minutes, check and shake, then cook for approximately three minutes, or until gently browned, after scattering the pine nuts over the base. Cook the final minute in 30-second increments while keeping a close eye on everything. Place the pine nuts in a basin and let them there. Gently put the crisper plate back in the drawer once it has cooled sufficiently.
Step 2
Slice the lemon thinly, then split the slice in two. Slice the remaining lemon into two slices and save. Cut two 30cm/12in circles of baking paper (see tip), fold in half, and then open out again. Place the fish fillets skin-side up on one side of each sheet of paper; even though the fish has been skinned, you can still tell.
Step 3
Top the toasted pine nuts, peppers, olives, and basil leaves over the broader part of each fillet after spreading the sun-dried tomato paste over the fish. Season with a pinch of salt and black pepper and drizzle with olive oil. To assist hold the filling in place, wrap the tail ends around it and add a slice of lemon on top.
Step 4
Top the toasted pine nuts, peppers, olives, and basil leaves over the broader part of each fillet after spreading the sun-dried tomato paste over the fish. Season with a pinch of salt and black pepper and drizzle with olive oil. To assist hold the filling in place, wrap the tail ends around it and add a slice of lemon on top.
Step 5
Fold the paper over the fillings to make two semi-circles and fold in all the edges to make two crescent shaped parcels. Don’t overtighten or the heat won’t be able to penetrate the parcels.
Step 6
Set the air fryer’s temperature to 200°C for three minutes. With the straighter sides facing one another, gently place the packages on the crisper plate (grill pan or tray), allowing as much space as possible for air to circulate around them.
Step 7
Cook for 12 minutes at 180°C, or until the filling is hot and the fish is just done. Divide the paper packets across two plates after carefully removing them. Serve with the remaining lemon wedges for squeezing over, fresh potatoes, and salad.
Your amazing cod en papillote is finished and ready to enjoy!
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