Mains

Frozen Cod & Vegetable Parcels

Step 1 of 7

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.

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

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.

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

Step 3 of 7

Repeat steps 1 and 2 with remaining ingredients.

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

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.

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

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.

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

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.

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

Step 7 of 7

When cooking is complete, remove ingredients from parcels and serve.

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

Mains

Frozen Cod & Vegetable Parcels

Recipe by Ninja Kitchen

Tip: Cooking Mode