For ➍650 g mushy potatoes, peeled, cubed
1 nut butter
4 tbs dry white wine
a few sprigs fresh thyme
600 g cod fillet
1 clove garlic, crushed
5 cl milk
1 medium fennel bulb, chopped
salt & pepper
3 tomatoes, peeled & seeded, cubed
Put the potatoes and fennel in a pan. Add the crushed garlic clove, put under cold water and bring to the boil. Cook for 20 m.
Preheat the oven to 180°C. Remove the oven plate. Take 4 large rectangles of aluminum foil or parchment paper and fold them in 2 to get 4 squares. Put in the center of each square a portion of cod and 1 tbs wine, season with salt and pepper and add the thyme. Close the papillote and bake for 15 m.
Drain the cooked potatoes and fennel.
Heat milk and butter in the pan, add the tomatoes, potatoes and fennel. Mash everything with the pestle and season with salt and pepper.
Preheat the oven to 180°C. Remove the oven plate. Take 4 large rectangles of aluminum foil or parchment paper and fold them in 2 to get 4 squares. Put in the center of each square a portion of cod and 1 tbs wine, season with salt and pepper and add the thyme. Close the papillote and bake for 15 m.
Drain the cooked potatoes and fennel.
Heat milk and butter in the pan, add the tomatoes, potatoes and fennel. Mash everything with the pestle and season with salt and pepper.
Remove the fish from the papillote and serve with mashed potatoes. Decorate with green fennel herb. *Alternatively put the fish parcels in microwave. For about 5 m.
