- Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
- Bring a pan of water to the boil and cook the potatoes for about 8 minutes, drain
- Cut 4 large rectangular pieces of non-stick parchment paper, roughly 30cm x 25cm and fold in half.
- Divide the potatoes, pepper and spinach between the parchment paper on one half.
- Place a cod steak on top then a slice of lemon on the fish. Season with salt and pepper and scatter over the parsley. Drizzle over the wine and add a dot of butter. Moisten the edges of the parchment with water and seal all the ingredients in a parcel, like Cornish pasty.
- Place the parcels onto a baking sheet and cook for about 15-20 minutes depending on how thick your cod is. Place the en papillote on serving plates so you open at the table.
Microwave version
- Cut 4 large rectangular pieces of non-stick parchment paper, roughly 30cm x 25cm. Cook the potatoes in 100ml of water in the microwave for about 8 minutes, drain. Take a piece of the parchment and fold in half. Divide the potatoes, pepper and spinach between the parchment paper on one half. Place a cod steak on top then place a slice of lemon on the fish.
- Season with salt and milled pepper and scatter over the parsley. Drizzle over the wine and add a dot of butter. Wet the edges of the parchment with water and then seal all the ingredients in a parcel, like Cornish pasty. Place the en papilotte into the microwave 2 at a time and cook for 10-15 minutes.
