Cod en papillote with rice, mushrooms, and carrots

Name: Cod en papillote with rice, mushrooms, and carrots - Andrada I.
Ingredients: 2 cod fillets; skinless 4 tablespoons cooked rice 2 tablespoons dry white wine 100 grams fresh mushrooms; chopped 1 julienne carrot 2 teaspoons butter salt/pepper

Over - Cod en papillote with rice, mushrooms, and carrots by Andrada I. - Recipia

I made this recipe on a day when I needed a quick dinner, but wanted something with fish and as little work in the pan as possible. Cod en papillote with rice, mushrooms, and carrots doesn't make a mess and cooks pretty much by itself in the oven. Plus, the ingredients are really easy to find. Quick Info Total time: about 30-35 minutes Preparation time: 10-15 minutes Cooking time: 20 minutes Servings: 2 Difficulty: easy Recipe type: quick dinner, main dish Ingredients 2 cod fillets, skinless 4 tablespoons of cooked rice 2 tablespoons of dry white wine 100 g fresh mushrooms, chopped 1 small carrot, julienned (thin strips) 2 teaspoons of butter salt and pepper, to taste Preparation method 1. Preheat the oven to 190 degrees Celsius. Prepare two sheets of aluminum foil large enough to wrap each cod fillet with the accompanying garnish. 2. Sprinkle salt and pepper on both sides of the cod fillets. 3. Place 2 tablespoons of cooked rice in the center of each aluminum foil sheet. Level it slightly so the fish has a base. 4. On top of the rice, add a few slices of mushrooms and some of the julienned carrot. 5. Place the cod fillet on top of the vegetables. 6. Pour a tablespoon of dry white wine over each fillet. 7. Place a teaspoon of butter on top of each piece of fish. 8. Wrap the aluminum sheets, making sure to seal the edges so everything is completely covered and the steam doesn’t escape. 9. Place the packets on a tray and put them in the oven for 20 minutes. 10. Remove from the oven, let them sit for 2-3 minutes to stabilize, then carefully open the foil to avoid being burned by the steam. Why I make this recipe often I return to this recipe because it doesn’t make any extra mess, the ingredients are basic, and in the end, you have a fish with a ready-made garnish. It’s easy to adjust the portions and you don’t have to hover over the oven. Tips and variations Tips Don’t put too much rice, so it doesn’t absorb all the liquid in the packet. Cutting the carrot as thin as possible helps it cook well in the given time. Check the fillets for bones before using them. Substitutions Cod can be replaced with another white fish (hake, zander) if you don’t have cod. Mushrooms can be champignon or oyster, depending on what you have on hand. You can also use brown rice, but it needs to be cooked beforehand. Variations Add some finely chopped green onion for an extra flavor boost. If you want more freshness, you can add a few parsley leaves or a thin slice of lemon in the packet before sealing it. Serving ideas The packets can be placed directly on the plate, and everyone can open their own portion. It goes well with a simple green salad on the side. Frequently asked questions 1. What type of white wine should I use? Any dry white wine works. Avoid sweet wines, as they can change the final taste. 2. If I don’t have cooked rice, can I use raw rice? I don’t recommend it. The rice needs to be cooked beforehand; otherwise, it won’t have time to cook completely in the packet. 3. Can I use parchment paper instead of aluminum foil? You can try, but make sure to seal the edges well. I use aluminum foil because it shapes more easily. 4. Can I add other vegetables? Yes, but make sure they are cut very thinly; otherwise, they won’t cook well in 20 minutes. 5. Can the fillets be cooked frozen? Not for this recipe. The fish needs to be thawed and patted dry beforehand. Nutritional values Estimate per serving: about 270 kcal, with 22 g protein, 5 g fat, 32 g carbohydrates. Values are approximate and can vary depending on the type of fish or how large the tablespoon of rice used is. Storage and reheating The dish doesn’t store very well. If there are leftovers, put them in the fridge and consume them within 24 hours. Reheat gently, still wrapped, in the oven or steam. The rice can harden if it sits too long, and the fish can become dry if overcooked. It’s best consumed immediately after cooking.

Cod en papillote with rice, mushrooms, and carrots

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