Cod and caper parcels with roasted cauliflower salad

6

TOTAL TIME

45 min

Serves

4

Cod and caper parcels with roasted cauliflower salad

Photo, Sian Richards.


Ingredients

  • 1 head cauliflower , cut into florets
  • 2 cups halved red seedless grapes
  • 2 tbsp olive oil
  • 4 cod fillets , about 1 in. thick
  • 1/2 tsp salt
  • 1/4 cup cold and cubed butter
  • 2 tbsp chopped capers
  • 2 thinly sliced shallots
  • 2 thinly sliced lemons

Instructions

  • POSITION racks in top and bottom thirds of oven. Preheat to 450F. Line a baking sheet with foil.
  • TOSS cauliflower florets and grapes with olive oil on prepared sheet. Roast in top third of oven until cauliflower is golden, about 30 min.
  • LAY 4 12 × 12-in. sheets of parchment on the counter. Arrange cod fillets, about 1 in. thick, in centre of squares. Sprinkle with salt. Divide butter, capers, shallots and sliced lemons over fillets. Fold parchment over fillets. Tightly double-fold around edges, making each packet a half-moon shape,  so steam doesn’t escape. Arrange packets on another baking sheet.
  • BAKE in lower third of oven until a knife tip inserted into a fillet and held for 10 sec comes out warm, 10 to 12 min.

 

How to halve grapes

Nutrition (per serving)

  • Calories
  • 353,
  • Protein
  • 24 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 20 g,
  • Fibre
  • 8 g,
  • Sodium
  • 584 mg.
  • Excellent source of
  • Vitamin C
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