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Cod with Shrimp in Parchment

Cod with Shrimp in Parchment
This parchment bake delivers tender cod and shrimp with minimal effort, making it perfect for busy weeknights. The simple preparation yields an elegant meal that feels special without the stress. Ready in under 30 minutes, it's ideal for when you want big flavor without the hassle.
Ingredients
  • 340g (12 oz) cod fillets, about 170g (6 oz) each, thawed
  • 165g (5.8 oz) large shrimp (12 count), peeled and deveined
  • 500g (1.1 lb) baking potatoes, peeled and halved
  • 200g (7 oz) lemons (2 count), zested and juiced
  • 170g (6 oz) unsalted butter (1 1/2 sticks), softened
  • 115g (1/2 cup) capers, rinsed and drained
  • 85g (3 oz) fresh dill (2 bunches)
  • 1.5g (1/4 teaspoon) salt
  • 0.5g (1/4 teaspoon) black pepper
Instructions

1. Boil the potatoes in salted water until tender, about 15 to 20 minutes. Drain and set aside.

2. Preheat oven to 400°F (200°C).

3. Cut four 12-inch (30 cm) squares of parchment paper.

4. Place a cod fillet in the center of each parchment square, leaving a 1-inch (2.5 cm) border. Sprinkle with salt and pepper.

5. Divide the capers, dill, and lemon zest evenly over each fillet.

6. Top each cod with six shrimp and a small pat of butter.

7. Fold the parchment over the fish, tuck in the sides, and roll the edges to seal tightly. Place packets seam side down in a baking dish.

8. Bake for 18 to 20 minutes until the fish flakes easily with a fork.

9. Serve the parchment packets with the boiled potatoes and lemon wedges.

Tools
  • oven
  • parchment paper
  • baking dish
  • utensils for serving

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