Cod Al Cartoccio Recipe | Abel & Cole
Cod Al Cartoccio
Clock Image
Prep: 10 mins
Cook: 20-25 mins
My computer whatsit tells me that 'al cartoccio' means 'baked', which is a proper jolly way for you to prepare those sustainably sourced cod fillets.
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695 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 fennel bulb
  • 2 carrots
  • A head of broccoli
  • 1 lemon
  • A pot of black olives
  • 2 cod fillets
  • 2 large potatoes
  • A handful of flat leaf parsley
From your kitchen
  • 4 tbsp olive oil
  • Freshly ground pepper
  • Sea salt
You'll need
  • Mandoline (optional)
  • Bowl
  • Baking parchment
  • Baking tray
  • Pan with a lid
  • Colander
  • Kitchen paper
  • Large frying pan
Step by step this way
  • 1.

    Heat your oven to 200ºC/Fan 180ºC/Gas 6. Wash the fennel. Peel the carrots. Slice both finely (use a mandoline if you have one). Rinse the broccoli. Chop it into small, thin florets.

  • 2.

    Pop the veg in a bowl. Grate or pare the zest of the lemon. Save the lemon for step 3. Add the lemon zest, the olives, 2 tbsp olive oil and some salt and black pepper to the bowl of veg. Mix to coat.

  • 3.

    Cut two large sheets of baking parchment. Divide the veg mix between them. Pop the cod fillets on top. Slice the lemon in half, cutting a round from each half and pop on top of the fish. Squeeze each remaining half of lemon over each parcel. Season.

  • 4.

    Bring the edge of the paper together to make a parcel (see our tip). Pop the parcels on a baking tray. Bake in the oven for 20-25 mins till the fish is cooked and the veg are tender. Fill the kettle and boil it.

  • 5.

    Scrub the potatoes. No need to peel them. Slice them into discs. . Fill a pan with hot water from the kettle. Pop the potatoes in the boiling water. Simmer for 5-10 mins till tender. Drain. Pat dry with kitchen paper.

  • 6.

    Heat 2 tbsp olive oil in a large frying pan. Add the potato slices in batches, so the pan isn't crowded. Fry for 2-3 mins till they are pale golden. Pop on a plate lined with kitchen paper. Repeat till all the potatoes are cooked. Keep warm in the bottom of the oven.

  • 7.

    Rinse and pat dry the [arsley. Finely chop the leaves. Take the parcels out of the oven. Check the fish is done. It should easily flake and be opaque. Serve the parcels with the sauté potatoes. Scatter the parsley over the top.

  • Tip

    Parsley the parcel
    To make the parcels, bring the long edged up the paper up together, then roll down to seal them together. Fold the ends into a point, like wrapping a present, and tuck underneath the parcel before popping them on the baking tray.