Fine fish parcels with fried sweet potatoes

Name: Fine fish parcels with fried sweet potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Organic lemons; 400 g Courgette; 1 collar Spring onions; 8 Stem/s Thyme; 700 g Cod fillet (without skin); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Capers; 1 kg Sweet potatoes; 4 TABLESPOONS Sunflower oil; 125 g Butter; 1 Egg Yolk; 1 TABLESPOON Fruit vinegar; 0,5 Organic Orange; 7-10 Tbsp Cayenne pepper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Even before the presents are handed out, there's something to unpack: Tender cod fillets and zucchini, cooked in baking paper and topped with a fruity Blitz-Hollandaise.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Organic lemons
400 g Courgette
1 collar Spring onions
8 Stem/s Thyme
700 g Cod fillet (without skin)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Capers
1 kg Sweet potatoes
4 TABLESPOONS Sunflower oil
125 g Butter
1 Egg Yolk
1 TABLESPOON Fruit vinegar
0,5 Organic Orange
7-10 Tbsp Cayenne pepper

Directions

1
Wash lemons hot, dab dry and cut into thin slices. Clean and wash the zucchini and spring onions. Cut the courgettes into slices and the spring onions into pieces. Wash thyme and shake dry. Rinse fish cold, dab dry and cut into 4 equal pieces.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Quarter each baking paper crosswise. Arrange vegetables, 1 piece of fish and lemon slices, up to 4 pieces each, in the middle of the paper quarters. Drizzle with olive oil, season with salt, pepper and thyme. Place each paper over the filling and form into packets, wrapping them with kitchen string as desired. Cook in a hot oven for about 20 minutes.
3
Drain the capers. Peel sweet potatoes and cut into 1-2 cm cubes. Heat the oil in a large frying pan. Fry the potatoes for about 15 minutes, turning them carefully. Season with salt. Add remaining lemon slices and capers and fry briefly.
4
Meanwhile prepare the Blitz-Hollandaise, heat 125 g butter for this. Squeeze the orange, grate the peel finely. Whisk egg yolk, vinegar, orange peel and orange juice in a tall beaker with a hand blender. Mix in hot butter in a thin stream. Season to taste with chopped parsley and cayenne pepper. Remove fish parcels from the oven and place on plates. Potatoes and sauce
5
Potato decoration: Cut out 1 star (approx. 4 cm) from 4 sweet potato slices. Fry both the stars and the remaining potato rings and arrange them on the plates as decoration.