Cod fillet and cod cheeks en papillote

Mitch and Matt make a fresh Asian-inspired dish of fish steamed in parcels the perfect way to cook delicate fish fillets
Cod fillet and cod cheeks en papillote
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the cod fillets

  • 2 150g cod fillets, thinly sliced
  • 10 shiitake mushrooms, quartered
  • 3 spring onions, chopped
  • 3 stick celery
  • small handful coriander, chopped
  • 2.5 cm ginger, peeled and finely sliced
  • 100 ml sake
  • 3 tbsp soy sauce
  • 25 g butter

For the cod cheeks

  • 12 cod cheeks, trimmed
  • 3 spring onions, chopped into thin strips
  • 1 tbsp ginger, finely shredded
  • 1 clove garlic, finely chopped
  • 1 small red chilli, finely chopped
  • 2 tbsp light soy sauce
  • 2 tbsp Chinese cooking wine
  • 5 tbsp water

For the vegetables

  • 25 g butter
  • olive oil, for frying
  • 3 asparagus
  • small handful pak choi
  • dash sake
  • dash soy sauce
  • 1 small red chilli, finely chopped

To serve

  • handful coriander, chopped
  • wedges of limes


1. For the cod fillet: heat the oven to maximum.

2. Take a piece of tin foil and place shiny side up, so the oven heat does not reflect. Then take a piece of parchment or baking paper of the same size, and place on top, slightly folding up the edges.

3. Place the spring onions, celery (and celery leaves if you wish), mushrooms and ginger in the centre of the foil and baking paper. Put the fish on top and add the sake, olive oil, half the butter and soy sauce and then some black pepper, and sprinkle the coriander over the top.

4. Fold up the package and seal it on top, but leave some gaps for the steam to escape.

5. For the cod cheeks: as before, prepare the parcel by covering a sheet of foil with some baking paper and folding up the edges

6. Place the spring onion, ginger, garlic and chilli in the centre of the foil and parchment. Add the cod cheeks, the soy, water and chinese cooking wine and wrap the parcel well ensuring there is a small gap at the top to allow steam to escape.

7. Place both bundles in the oven set to maximum heat for 20 minutes.

8. For the vegetables:Heat the remaining butter in a pan, and throw in the asparagus and pak choi. Drizzle in a couple of tablespoons of sake and soy sauce. Add a finely chopped small red chilli. Adjust the seasoning to taste. Stir fry briefly so the vegetables remain crunchy.

9. Once the fish is cooked, open the parcels add the coriander and a squeeze of lime and serve straight from the parcels with the vegetables.

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