Cod parcels with vegetables and garlic mayonnaise
Total time50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Cod 4 fresh boneless portions, about 2 cm thick 750 g
- Spring Onion 250 g
- Carrot 250 g
- Green beans 300 g
- Leek 150 g
- Garlic 3 g
- Mayonnaise shop-bought, made with pasteurised egg 60 g
- Vinegar 10 ml
- Extra virgin olive oil 30 g vegetables and 10 g fish 40 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Hand blender
Blend smooth sauces and purées just the way you like them.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Heat the oven to 200°C. Trim and finely shred the spring onion, carrot, green beans and leek. Sauté with 30 g oil and some salt for 8–10 minutes until the beans are almost tender.
-
Divide the vegetables between four large sheets of baking parchment rated for 200°C. Season the cod with the pepper and remaining salt and place one portion on each. Divide over the remaining 10 g oil and seal the parcels with several folds.
-
Bake for 12–16 minutes. Carefully open one parcel, avoiding the steam, and check that the fish reaches 63°C in the centre; if not, reseal and cook for a few more minutes.
-
While the fish bakes, finely grate the garlic and mix with the mayonnaise and vinegar. Keep refrigerated. Serve the opened parcels with a quarter of the mayonnaise per person and chopped parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
