Murray Cod Cooked En Papillote - Chef Recipe by Ryan Squires

Murray Cod Cooked En Papillote - Chef Recipe by Ryan Squires


2 pieces Murray Cod, bone free.
2 Tbs quality butter
Olive Oil
Juice of 1 lemon
1 birds eye chili
1 garlic, sliced thinly
1 packet of quality spaghetti
1 handful of rocket


Cook spaghetti until al dente and allow to cool. Cut 60 cm piece of baking paper per portion, fold in half and reopen to start dressing fish. Place butter, chilli and garlic in centre of the baking paper and place 1 piece of fish on top. Curl enough spaghetti per portion on the side of the butter and fish and drizzle with olive oil, a pinch of salt, half of the lemon juice and place a handful of rocket on top. Fold the paper over the fish, making a tight seal by creating a crease along the edges like an old fashioned pie crust. Repeat with second piece of fish to make second parcel.

Place in the oven on a tray for 10-20 min at approximately 170-180C. The bag should fluff up with air if the seals are correct.

Serve immediately whilst still hot.


Baking paper.

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