Cod in baking paper
Brightly colored taste bomb.
Unpack first – then enjoy:
Cook the carrot, zucchini, bell bell pepper and cod fillet together in the packet.
Oh – Heavenly good!
for 2 persons
Cod or codfish?
Two Names – one fish.
Cod is a marine fish found in parts of the North Atlantic and the Arctic Ocean. It is known as both “cod” and “ codfish”. Two names – one fish.
“Cod” is the term used to describe young cod before sexual maturity. The smaller “cod” living in the Baltic Sea retain the name “cod” even after sexual maturity.
On average, animals caught in the Baltic and North Seas are about 2-4 kilograms. Cod can grow up to two meters and weigh almost 100 kilograms. It feeds on other fish as well as shellfish. It used to occur in very large quantities, especially in the North Sea and the North Atlantic.
As delicious as this dish is, there are a few downers, unfortunately. We do not want to conceal them here, because we are all responsible for treating this world and its resources with care:
Overfishing is causing stocks to shrink. Pay attention to the origin.
Cod is one of the most important edible fish and is of great importance to the fishing industry.
Due to its abundance, cod used to belong to the so-called bread fish. Due to overfishing, most stocks are now massively threatened. Therefore, cod should rarely be on the table.
According to the WWF’s purchasing recommendations, it can only be consumed without hesitation if it has been fished in the Northeast Arctic or the Norwegian Sea (Northeast Atlantic) with set gillnets or bottom longlines.
So, enjoy this wonderful dish wisely.
This world is beautiful. If we all take care of her, she will stay that way.
By the way, for like-minded people who hate fiddling with kitchen twine as much as I do, there are silicone ties that make tying much easier. And they are suitable not only for this cod recipe, but equally for roulades and anything else that needs to be somehow scrambled together in the kitchen …
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- 500 g cod fillet
- 1 red bell bell pepper
- ½ zucchini
- 1 carrot
- 2-3 tablespoons olive oil (extra virgin)
- A few leaves of mint
- Salt & Pepper
Special kitchen ingredients
- Baking paper
(White please, just looks better)
- Kitchen twine or silicone binder (see above)
… Rice or ciabatta.
The vegetables can be varied perfectly. So instead of zucchini, you can wonderfully use fennel. In spring, asparagus is a heavenly option. (Pre-cook the white asparagus briefly in hot water beforehand, green asparagus can just go in the packets).
But you can change not only the vegetables: Instead of cod you can also use salmon fillets, the preparation and cooking time remains the same.
Preheat oven to 150°C (convection oven ).
Warm the plate.
Cut carrot, zucchini and bell bell pepper into narrow strips bite-size.
Pluck and chop the mint and dill.
Put in a bowl, salt and pepper, add a little olive oil, mix thoroughly.
Cut cod fillets into smaller pieces (about 10 cm long), salt and sprinkle with a little lime juice.
Spread out baking paper. So that the packets do not become too large and everything can be distributed nicely, I make 4 packets.
Divide vegetable mixture evenly among the four pieces of baking paper spread out.
Place cod fillets on top of vegetables – at about 10 cm long, two fillets will fit nicely next to each other.
Drizzle a little olive oil over the top again.
Carefully close the package.
I make little candy bags, so scrunch all 4 corners of the baking paper together at the top so that everything is sealed tightly and there are no openings in the baking paper packet. Then I tie the package at the top.
Put the packets in the oven for about 30 min.
Look in the oven every now and then. Times may vary slightly depending on the thickness of the fish.
When the liquid in the paper bubbles properly, the fish is cooked. Then out of the oven.
Place the packets unopened on a preheated plate. It looks good and arouses curiosity, for example, if you want to surprise your favorite person.
I serve some rice or a crisp ciabatta with my cod in baking paper.