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Autumnal Cod en Papillote with Root Vegetables and Herb Butter
Autumnal Cod en Papillote with Root Vegetables and Herb Butter

Autumnal Cod en Papillote with Root Vegetables and Herb Butter
A delicate and flavorful dish featuring cod baked in parchment with seasonal root vegetables and a fragrant herb butter.
Autumnal Cod en Papillote with Root Vegetables and Herb Butter

To provide a balanced meal with a focus on lean protein and seasonal vegetables, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 50
    g
     leek
  • 20
    g
     butter
  • 5
    g
     lemon zest
  • 5
    g
     fresh thyme
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Autumnal Cod en Papillote with Root Vegetables and Herb Butter
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut parchment paper into large squares, enough to wrap each cod fillet.
  3. Place a cod fillet in the center of each parchment square.
  4. Arrange sliced carrot, parsnip, and leek around the cod.
  5. In a small bowl, mix softened butter with lemon zest and chopped fresh thyme.
  6. Spread the herb butter over the cod and vegetables.
  7. Fold the parchment paper over the fish and vegetables, crimping the edges to seal tightly.
  8. Place the parcels on a baking sheet and bake for about 25 minutes until the fish is cooked through.
  9. Carefully open the parcels and serve immediately.
Nutrition Per Serving 480 g Per 100g
Energy 445.4 kcal 93 kcal
Protein 39.4 g 8.2 g
Fibre 9.4 g 2.0 g
Salt 0.8 g 0.2 g
Sugar 11.7 g 2.4 g
Carbohydrates 33.5 g 7.0 g
Fat 18.4 g 3.8 g
  • 200
    g
     cod fillet
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 50
    g
     leek
  • 20
    g
     butter
  • 5
    g
     lemon zest
  • 5
    g
     fresh thyme
1
Servings
0

Preheat the oven to 200°C.

Cut parchment paper into large squares, enough to wrap each cod fillet.

Place a cod fillet in the center of each parchment square.

Arrange sliced carrot, parsnip, and leek around the cod.

In a small bowl, mix softened butter with lemon zest and chopped fresh thyme.

Spread the herb butter over the cod and vegetables.

Fold the parchment paper over the fish and vegetables, crimping the edges to seal tightly.

Place the parcels on a baking sheet and bake for about 25 minutes until the fish is cooked through.

Carefully open the parcels and serve immediately.

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