If the idea of a one-dish meal with Irish roots is appealing, then this recipe will definitely please. I enjoyed it as the “catch of the day” many years ago at Aherne’s Seafood Bar in Youghal, County Cork. There it featured locally caught cod fillets cooked in a “parcel” with wine, fresh herbs, and wild mushrooms, but you can easily adapt it to whatever thick white fish is available. You can also substitute cherry tomatoes for the mushrooms if you wish. Make your own herb butter, or for an easier approach, use Kerrygold’s Garlic and Herb Butter. Both butters are delicious additions to grilled, broiled, or poached fish. Bonus: you can assemble the packets hours in advance and refrigerate for up to 4 hours. Serve the parcels with boiled or mashed potatoes.

COD IN A PARCEL WITH HERB BUTTER      

Serves 4

For the herb butter

4 tablespoons. unsalted butter, at room temperature

1 tablespoon chopped shallots

1 tablespoon chopped chives

1 1/2 tablespoons chopped fresh parsley

Salt

2 teaspoons lemon pepper

For the fish

1/2 cup chopped wild mushrooms, wiped clean

1 small leek (white part only), chopped

1 small stalk celery, julienned

1 small carrot, julienned

4 cod or other white fish fillets

2 to 3 sprigs fresh herbs such as parsley, chervil, or chives

8 lemon slices

1/4 cup dry white wine

  1. Make butter. In a small bowl, blend butter with shallots, chives, parsley, salt and lemon pepper.
  2. Make fish. Preheat oven to 425°F. Cut 4 pieces of parchment paper into 12-inch squares.
  3. Divide mushrooms, leeks, celery and carrots onto the center of each piece of parchment; top with the cod fillets. Spread each piece of fish with 1 tablespoon of herb butter (refrigerate leftover butter in a small plastic container). Sprinkle with herbs and top with 2 lemon slices. Pour wine around fish. Fold parchment paper packets up and around the pieces of fish; fold or tie ends to seal. Place the packets on a baking sheet.
  4. Bake for 12 to 15 minutes, or until cooked through. To serve, place a parcel onto serving plate sand unwrap.

To order any of my cookbooks, visit www.irishcook.com

 

 

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