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Cod en Papillote

Cod en Papillote

with Brown Butter Caper-Sauce, Dill, and Red Pepper-Potato Hash

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Cooking “en papillote” is a French technique in which food is cooked inside a parchment (or foil) envelope. The envelope traps all the flavors, resulting in a moist, delicious dish. We’re using this technique to steam delicate cod with garlic and lemon. A buttery caper sauce is the pièce de résistance.

Tags:Eat FirstGluten free
Allergens:FishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Bell Pepper

¼ ounce

Dill

1 ounce

Capers

12 ounce

Yukon Gold Potatoes

1 unit

Lemon

2 clove

Garlic

12 ounce

Cod Fillets

(ContainsFish)

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

3 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1979.0320000000002 kJ
Calories473 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate40 g
Sugar5 g
Dietary Fiber8 g
Protein35 g
Sodium111 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat the oven to 450 degrees. TIP: Place the baking sheet in the oven while it preheats for super crispy veggies. Cut the potato into ½-inch cubes. Core, seed, and thinly slice the bell pepper.

2

Roast the potatoes: Toss the potato cubes on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 10 minutes.

3

Cut half the lemon into rounds. Pick the dill fronds from the stems and discard the stems. Remove the baking sheet with the potatoes from the oven. Toss the bell peppers on the opposite side of the baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Return the baking sheet to the oven for about 10 more minutes.

4

Smash the garlic cloves with the side of your knife. Place two large (18-inch) pieces of tin foil down on your work surface. Add a drizzle of olive oil to the center of the foil. Place each cod fillet in the center of the foil and season on all sides with salt and pepper. Top each with a clove of garlic, a couple lemon rounds, and a few dill fronds. Fold the foil over to form an envelope and crimp the edges to seal. Place the foil packages into the oven (they can sit right on the rack) for about 8 minutes, until the cod is opaque and the potatoes are golden brown.

5

While the cod cooks, drain the capers. Heat 2 Tablespoons butter in a small pan over medium heat. Once melted, the butter will begin to foam up and turn a speckled brown color. Quickly remove the pan from the heat and stir in the capers along with a squeeze of lemon juice. Season to taste with salt and pepper.

6

Plate and serve: Remove the cod from the foil packets, discarding the garlic cloves. Toss together the potatoes and red peppers and serve alongside the cod en papillote. Drizzle with the brown butter- caper sauce and garnish with the remaining dill. Enjoy!