Cod baked in a bag with orange, thyme and asparagus recipe

Date:25-05-2013 07:58:08 read:12

Cod baked in a bag with orange, thyme and asparagus recipe

Orange, thyme and asparagus liven up this juicy cod recipe.

Sensational: Stevie Parle's cod and asparagus in a bag Photo: Andrew Crowley
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This is one of the easiest ways of cooking fish and, as long as you don’t overcook it, will produce a juicy, steaming plateful. The combination of orange, thyme and asparagus is sensational.

Serves 4

600g/1lb 6oz skinless cod fillet, cut into 4

4 small thyme sprigs

1 orange, ½ very finely sliced, other half kept whole for juicing

300g/10½ oz asparagus, trimmed and sliced in half lengthways

Olive oil

40g/1½ oz butter

Preheat the oven to 200C/400F/Gas 6. Cut 4 pieces of approx 45cm x 45cm greaseproof paper.

Place a piece of cod in the middle of each piece of paper and season the fish generously. Place a sprig of thyme on top of each fish and top with a couple of slices of orange. Then arrange the asparagus stems around the fish, and season with salt and pepper. Squeeze over a few drops of orange juice, drizzle everything with a little olive oil then place 10g butter in each parcel.

Fold one half of the paper over the fish and wrap it up into a parcel, tucking in the sides. Fit into a baking tray, then place in the oven for about 15 minutes. Before removing all the parcels, check that a piece of the fish is cooked by inserting a skewer into the middle of the fish and holding it there for five seconds, then removing it and carefully touching it to your lip; if it’s hot the parcels are ready, if it’s cool then keep cooking for a little longer. Place a parcel on each plate and serve with blanched spinach and new potatoes.

    Ever For Health Copy Rights 2013