This dish contains the following allergens: Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
300g
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
125g
cherry tomatoes, both red and yellow
80g
sugar snap peas or green beans, stems trimmed
30g
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
10.5oz
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
4.38oz
cherry tomatoes, both red and yellow
2.8oz
sugar snap peas or green beans, stems trimmed
1.05oz
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
Utensils
Step 1
Place half the potatoes in the centre of one piece of foil. Place one cod fillet on top of potatoes, then place 1 cube of butter on top of cod. Place 1 sprig of tarragon on top of butter, then add half the tomatoes, half the peas and half the olives around the edges of cod. Season to taste with sea salt and pepper.
Step 2
Place a piece of foil on top of open cod parcel. Form a 12cm by 16cm rectangle with sealed sides by folding the top and bottom foil edges to close parcel.
Step 3
Repeat steps 1 and 2 with remaining ingredients.
Step 4
Insert grill plate in unit and close lid. Select GRILL, set temperature to MAX and set time to 18 minutes. Select START/STOP to begin preheating.
Step 5
Once unit has beeped to signify it has preheated, open lid and place cod parcels on grill. Close lid and cook for 15 minutes.
Step 6
After 15 minutes, open lid and check doneness of cod. Be careful to open parcels carefully as steam may have built up inside. If necessary, close lid and cook cod for up to an additional 3 minutes, until internal temperature reaches 75°C.
Step 7
When cooking is complete, remove ingredients from parcels and serve.
Place half the potatoes in the centre of one piece of foil. Place one cod fillet on top of potatoes, then place 1 cube of butter on top of cod. Place 1 sprig of tarragon on top of butter, then add half the tomatoes, half the peas and half the olives around the edges of cod. Season to taste with sea salt and pepper.
300g
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
125g
cherry tomatoes, both red and yellow
80g
sugar snap peas or green beans, stems trimmed
30g
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
10.5oz
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
4.38oz
cherry tomatoes, both red and yellow
2.8oz
sugar snap peas or green beans, stems trimmed
1.05oz
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
Step 2 of 7
Place a piece of foil on top of open cod parcel. Form a 12cm by 16cm rectangle with sealed sides by folding the top and bottom foil edges to close parcel.
300g
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
125g
cherry tomatoes, both red and yellow
80g
sugar snap peas or green beans, stems trimmed
30g
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
10.5oz
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
4.38oz
cherry tomatoes, both red and yellow
2.8oz
sugar snap peas or green beans, stems trimmed
1.05oz
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
Step 3 of 7
Repeat steps 1 and 2 with remaining ingredients.
300g
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
125g
cherry tomatoes, both red and yellow
80g
sugar snap peas or green beans, stems trimmed
30g
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
10.5oz
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
4.38oz
cherry tomatoes, both red and yellow
2.8oz
sugar snap peas or green beans, stems trimmed
1.05oz
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
Step 4 of 7
Insert grill plate in unit and close lid. Select GRILL, set temperature to MAX and set time to 18 minutes. Select START/STOP to begin preheating.
300g
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
125g
cherry tomatoes, both red and yellow
80g
sugar snap peas or green beans, stems trimmed
30g
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
10.5oz
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
4.38oz
cherry tomatoes, both red and yellow
2.8oz
sugar snap peas or green beans, stems trimmed
1.05oz
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
Step 5 of 7
Once unit has beeped to signify it has preheated, open lid and place cod parcels on grill. Close lid and cook for 15 minutes.
300g
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
125g
cherry tomatoes, both red and yellow
80g
sugar snap peas or green beans, stems trimmed
30g
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
10.5oz
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
4.38oz
cherry tomatoes, both red and yellow
2.8oz
sugar snap peas or green beans, stems trimmed
1.05oz
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
Step 6 of 7
After 15 minutes, open lid and check doneness of cod. Be careful to open parcels carefully as steam may have built up inside. If necessary, close lid and cook cod for up to an additional 3 minutes, until internal temperature reaches 75°C.
300g
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
125g
cherry tomatoes, both red and yellow
80g
sugar snap peas or green beans, stems trimmed
30g
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
10.5oz
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
4.38oz
cherry tomatoes, both red and yellow
2.8oz
sugar snap peas or green beans, stems trimmed
1.05oz
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
Step 7 of 7
When cooking is complete, remove ingredients from parcels and serve.
300g
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
125g
cherry tomatoes, both red and yellow
80g
sugar snap peas or green beans, stems trimmed
30g
Kalamata olives, pitted and sliced
Sea salt, to taste
Ground black pepper, to taste
4
foil pieces, 24cm x 24cm
10.5oz
new potatoes, sliced 1cm thick, par-boiled for 10 minutes
2 x 120g
frozen cod fillets, 3cm thick
2 x 2.5cm
cubes butter
2
tarragon sprigs
4.38oz
cherry tomatoes, both red and yellow
2.8oz
sugar snap peas or green beans, stems trimmed
