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Chatham Blue Cod - Four Ways

INGREDIENTS

2 x Blue cod fillets
3 Garlic Cloves
1 x Lemon
½ Shallot Onion
½ A tomato
4 Basil Leaves
Butter
Olive Oil
Rocket
Pappardelle Pasta
(or any Pasta of your choice)

 

METHOD

Pre-heat your oven to 160 degrees.

Boil a pot of water and add a dash of olive oil (for pasta).

Finely chop up your garlic, shallot, tomato & basil. Chop your large blue cod fillets in half.

Make three little “boats out of baking paper” Put a dash of olive oil into each parcel. Lay the fish into the three parcels, leave one piece to cook in the fry pan. Begin to pop your ingredients into each parcel. Garlic/Shallot, Lemon/butter/Garlic and Tomato/Basil. Pop in the over for 15min.

Place your pasta into the boiling water and cook for roughly 12-14 minutes.

Put butter, garlic and olive oil into a fry pan. Place fish into fry pan and fry for 7-8minutes, turning the fish every couple of minutes. Spoon the butter onto the fish to get it covered.

Once pasta is cooked, strain it and doss in olive oil. Place cooked cod on top. Pour the remaining juices from the pan onto the fillet as well.

Serve your oven fish parcels on top of rocket or any other salad of your choosing.

Yummmmmmmm.

Big thank you to Alex Kenny's Kitchen for this delicious recipe.

 

This recipe was created using our award-winning Chatham Island Blue Cod...