Hello, wonderful food enthusiasts!
It’s Al here, excited to bring you a dish that dances on the palate and lights up the dinner table with its vibrant colours and fragrant aromas. Today, I’m sharing with you a recipe that merges the gentle waves of the Atlantic with the exotic warmth of Thailand—a Thai-Inspired Atlantic Cod Green Curry en Papillote, paired with fluffy basmati rice.
I’ve always been captivated by the way Thai cuisine artfully balances the five fundamental flavours: sweet, spicy, sour, bitter, and salty. This dish is no exception, capturing that magical harmony while giving the spotlight to the mild, flaky goodness of Atlantic cod. And we’re going to encase our little oceanic treasures and their flavourful companions in a parchment package—a technique that’s a showstopper for its simplicity and elegance.
The best part? It’s practically mess-free and makes for an easy clean-up, something my better half appreciates when she’s on dish duty. Plus, it’s a healthy choice, rich in protein and brimming with vegetables, and the drama of opening the packet at the table will surely impress your guests.
Preheat the oven and let’s get cooking. While the rice is bubbling away, we will cut our veggies, whisk together our fragrant green curry coconut sauce, and assemble our parchment parcels with care. The scent that fills the kitchen as these packages bake is absolutely divine—a teaser of the delicious meal to come.
After a short spell in the oven, you’ll have parcels filled with perfectly steamed fish, tender veggies, and an aromatic green curry sauce that is just heavenly. And when you snip open that parchment, let the steam escape and inhale deeply—that’s where the magic happens.
Quick tip: when you’re folding the parchment paper, make sure you don’t peek! Keeping it sealed tight ensures all those flavors steam and infuse into the fish, making it incredibly moist and tasty.
There’s something about this dish that feels both nurturing and a bit luxurious. Maybe it’s the elegance of the en papillote presentation, or perhaps it’s the rich flavours of the green curry. Whatever it is, it turns your kitchen into a window to the world.
Serve up this dish on a casual weeknight, and it’ll carry you away to a little beachfront Thai hut, or present it at your next dinner party, and watch your friends be wowed by their individual parcels of goodness.
Until next time, tie on that apron, have fun experimenting with flavors, and make every meal an adventure. Wishing you good cooking and even better eating!
Cheerfully yours,
Al
Ingredients
– 4 fresh Atlantic cod fillets, about 150g each
– 400ml coconut milk
– 2 tablespoons Thai green curry paste
– 1 tablespoon fish sauce
– 1 teaspoon brown sugar
– 1 lime, zest and juice
– 2 kaffir lime leaves, finely chopped (optional)
– 1 small bunch of Thai basil leaves
– 1 red bell pepper, thinly sliced
– 1 small courgette, sliced into ribbons
– 1 small aubergine, cut into bite-size pieces
– 100g sugar snap peas, trimmed
– 200g basmati rice, rinsed
– 1 tablespoon vegetable oil
– Salt, to taste
– Freshly ground black pepper, to taste
– 4 parchment paper sheets, large enough to wrap the fillets
Method
1. Preheat your oven to 200°C (400°F, gas mark 6).
2. Begin by preparing the rice. In a medium saucepan, bring 400ml water to a boil with a pinch of salt. Add the rinsed basmati rice, stir once, and reduce heat to a low simmer. Cover the pot and cook the rice for about 10-12 minutes, until all water is absorbed and the rice is tender. Remove from heat and keep covered until ready to serve.
3. In a small bowl, mix together the Thai green curry paste, coconut milk, fish sauce, brown sugar, lime zest, and lime juice. Taste the mixture and adjust the seasoning with salt and pepper as needed. Stir in the finely chopped kaffir lime leaves if using.
4. Prepare your vegetables by slicing the red bell pepper, courgette, and aubergine. Also, trim the sugar snap peas.
5. Lay out the four sheets of parchment paper and lightly oil the center of each one to prevent sticking. Place a portion of the red bell pepper, courgette, aubergine, and sugar snap peas in the middle of each sheet.
6. Season the cod fillets with salt and pepper, and place one on top of the vegetables on each parchment sheet. Spoon the green curry coconut mixture over the cod, making sure each fillet is well coated.
7. Top each fillet with a few Thai basil leaves, then fold the parchment paper over the fish and vegetables. To seal the packets, fold the edges over several times, pressing firmly, ensuring no steam can escape while cooking.
8. Place the packets on a baking sheet and bake in the preheated oven for 15-18 minutes. The fish should be cooked through and the vegetables tender when the packets are opened.
9. Carefully open one packet to check for doneness – the fish should flake easily with a fork and the vegetables should be tender.
10. To serve, fluff the basmati rice with a fork and divide it among four plates. Carefully open each packet (watch out for the steam) and place the contents next to or on top of the rice. Garnish with additional Thai basil leaves if desired.
Enjoy your Thai-Inspired Atlantic Cod Green Curry en Papillote with perfectly steamed basmati rice.
