Cod and Genovese Pesto en Papillote
Prep: 10 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves 2
Cooked in parchment paper to ensure moist, flaky fish, this dish makes for a quick and nourishing lunch or dinner.
Ingredients
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2 skinless cod fillets, around 140-160g each
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1 jar Belazu Judion Butter Beans, drained
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2 large or 4 small leaves of cavolo nero, removed from the stem and roughly torn
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Sea salt, to season
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2 tbsp Belazu Genovese Pesto
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2 tbsp kalamata olives, pitted
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2 tbsp Early Harvest Extra Virgin Olive Oil
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2 tsp butter
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Lemon wedges, to serve
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Crusty bread, to serve
Method
- Step 1: Remove the fish from its packaging and pat dry. Cut 2 large sheets of greaseproof, around 40 x 40cm each. Set your oven to 190C Fan.
- Step 2: Lay 1 sheet of greaseproof onto your kitchen worktop. Spoon half of the Judion Butter Beans just below the centre line. Arrange half of the cavolo nero over the beans then lay on a cod fillet and season lightly with salt. Spoon 1 tbsp of Genovese Pesto over the fish then scatter around 1 tbsp kalamata olives. Drizzle with Early Harvest EVOO and spoon 1 tsp unsalted butter onto the fish. Repeat with the remaining ingredients.
- Step 3: To seal the papilotte, fold the paper over the fish then, starting at either side, make small tight overlapping folds around the filling all the way to the other side. Press down firmly on your final fold with a small saucepan, or something similar, to tightly seal.
- Step 4: Lay the two parcels onto an oven tray and put in the oven for 17 minutes.
- Step 5: Remove from the oven and allow to stand for 2-3 minutes. Set onto a plate and carefully open, taking care to avoid the steam. Squeeze over as much lemon as you like and serve with some crusty bread.
