Do you dread the question "what's for dinner?" Or do you struggle to wash all the pots and pans after you've eaten? Mark from Dingle Cookery School has the solution for both of these!
His recipe this week uses a way of cooking called En-papillote, which leaves the fish moist and also needs very few tools so the clean up is minimal.
Steamed Cod with Chorizo
- 4 pieces of cod, skin removed, 180g approx. (you can use any firm white fish)
- 1 leek, cut into thin slices
- 150g-200g chorizo, cut into thin slices
- 1 lemon, zested and juiced
- small bunch of parsley, finely chopped
- salt and pepper
- rapeseed or olive oil
- You will need some tin foil and parchment paper.
- Preheat the oven to 170ºC
- Layout the fish in a line to help you judge how much tin foil and parchment you need.
- You will need some tin foil about three times bigger than the fish and a sheet of parchment that is a just a bit smaller than the foil.
- Place the foil on a flat surface, place the sheet of parchment on top of the foil.
- Spread the leeks along the centre of the parchment (make sure to leave about an inch free at each side). Place the chorizo slices on top of the leeks. Drizzle this with some oil.
- Season the fish with salt and pepper and then place the fish on top of the chorizo. Add the zest and lemon juice to the top of the fish.
- Carefully fold the parchment over the fish, roll the edges of the parchment to seal. Fold the foil over the parchment envelope and roll the edges to seal it.
- Place this on a tray and put in the oven.
- It should take around 10-12 minutes for the fish to cook depending on the thickness.
- Remove from the oven and carefully open the foil and parchment. Use a spatula to divide the leeks, chorizo and fish between four plates.
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