Norwegian Cod & Prawns en Papillotte
A light and flavourful summer dish where Norwegian cod and prawns are gently steamed in parchment with Mediterranean vegetables and herbs — brought to life by Michelin-starred legend Michel Roux. This elegant yet easy recipe captures the essence of summer dining: fresh, vibrant, and effortlessly refined.
Cooking time30-40 min
Difficulty levelEasy
Ingredients
Preparation
- Preheat the oven to 200ºC and place a baking tray inside to heat.
- Season the sliced fennel, baby plum tomatoes, and lemon wedges with salt and pepper. Drizzle with olive oil.
- Heat a frying pan over medium heat. Add the seasoned vegetables and thyme. Cook gently until the fennel begins to soften and take on a little colour.
- Add the sundried tomatoes, sliced black olives, basil sprigs, and cold water prawns to the pan. Mix briefly over the heat, then remove from the pan and set aside.
- Lay out two squares of greaseproof paper (approx. 40 x 40 cm). Divide the vegetable mixture evenly between them.
- Season the cod fillets and place one on top of each portion of vegetables.
- Pour 20ml of white wine over each parcel. Fold the paper over the ingredients and twist the edges tightly to seal the parcels.
- Place the parcels on the preheated baking tray and bake for 15–20 minutes, depending on the thickness of the cod.
- Meanwhile, boil the new potatoes in salted water until tender. Mix the ingredients for the dressing. Drain and, while still hot, toss with French dressing.
- Just before serving, add the watercress or mixed leaves to the potatoes and toss gently. Serve the parcels unopened at the table alongside the dressed potato salad.