simon woodhouse
About Simon Woodhouse

Cod fillets en papillote with Chinese noodles
Once made, you can roast these parcels in the oven, pop them under the grill, place them on a hot dry pan, or put them in the cool box and impress your friends at a barbeque. Chinese noodles and flavours are used here but exercise your imagination and fill them with anything that will steam through and flavour the fish in five minutes.

Ingredients (serves 4)
4 squares each of kitchen foil and grease proof paper
4 skinless and boneless cod fillets
1 packet of fresh egg noodles
1 piece of fresh ginger
1 sweet red pepper
1 bunch of spring onions
1 bunch of coriander
Sesame oil
Salt and pepper

Method
1. Peel and finely chop the ginger root, slice the spring onion finely, slice the red pepper into thin rings and coarsely chop the coriander.

2. Lay a square of foil on your worktop and a layer of grease proof paper on top. Place a cod fillet in the centre of the paper then top with some fresh noodles and a quarter of all of the other prepared ingredients.

3. Shake over some sesame oil and a little salt and pepper then wrap up the foil and paper making a Cornish pasty shape. Turn the ends up so that none of the precious flavour will escape during cooking.

4. Place the sealed packages onto a hot dry pan pan, BBQ grill or into a pre-heated oven. The packages retain heat well as they steam and take as little as five minutes to cook through. Simply open one up and check the fish is cooked with the point of a knife, re-seal and return to the heat until finished if not.


Cod fillets en papillote with Chinese noodles