This dish is so quick and simple a child could probably make it so there really is no excuse not to try it! Steaming the cod in foil keeps it incredibly moist and although it’s quite a rustic dish the addition of champagne makes it instantly elegant. Serve with boiled new potatoes and salad.
Serves: 4
Cooking time: Approx. 15 mins
INGREDIENTS
- 4 Cod fillets
- 4-5 raw king prawns per person (or 7-8 if using smaller ones)
- 1 lemon, cut into thin slices
- A small handful of dill
- 2 fennel bulbs
- 1 bottle of champagne or prosecco (or white wine if you don’t feel like splashing out)
- 200g of butter
- Aluminium foil
METHOD
Start by caramelising the fennel. Cut the bulbs into thin slices and add to a very hot frying pan with a small knob of butter. Fry for 4-5 minutes or until the fennel starts to brown a little bit, but keep moving it around to ensure it doesn’t burn. Remove from the pan and set aside.
Now it’s time to make the parcel. Get a piece of foil large enough to hold the fish, with about 15 cm to spare all around, and lay it flat in front of you. Place a few slices of the caramelized fennel in the centre, then lay your cod fillet on top and top the fish with a decent knob of butter. Scatter around some prawns, two or three sprigs of dill and 2 or 3 slices of lemon and finish with a grinding of black pepper.
Now start folding the sides of the foil in and up to make a little bag. Before you close it up add a medium sized glass of champagne, then twist the foil together at the top to ensure the bag is properly closed. You don’t want any of the juices running out! Repeat this process with the remaining cod fillets, then place the parcels on a baking tray and place in the top shelf of a hot oven (Gas 7, 220°C, 425°F) for 10 minutes. Remove from the oven and carefully open one of the parcels to check if the fish is cooked (it should start to flake if you press it lightly) If not entirely cooked yet, return to the oven for a further 2 minutes. Serve immediately.
