The name might make this dish sound a bit fancy and complex, but actually it’s incredibly simple!
En papillote refers to the way the fish is cooked, in a package made from parchment paper. The package locks in all the moisture, allowing you to get a beautifully moist filet of cod and bok chow with the lemony flavour throughout.
This is a simple dinner that you can easy prepare in advance, package up and store in the fridge for a day, and then just slide into the oven when you’re ready for dinner. The tomatoes cook alongside the fish so it’s a one pan and done kind of meal. Perfect for a busy weeknight!
It’s also still tasty as leftovers, so I like to double the portion so that my lunch the next day is already prepared in advance.
Lemon Cod en Papillote with Bok Choy and Tomatoes
Pre-heat oven to 180C / 360F.
In a square of parchment paper lay out the leaves of one half of a head of bok choy.
On top of the bok choy, lay one cod filet. Drizzle with olive oil and season with garlic powder, sea salt, and pepper. Top the cod filet with two slices of lemon.
Fold over the parchment paper on the short ends of the cod. Bring the paper on the long sides together and crunch together and down to seal the package.
Repeat for remaining bok choy and cod filets. Place individual packages side-by-side on a baking tray.
On a second, parchment paper lined baking tray, lay out the vine tomatoes. Drizzle with olive oil and season with garlic powder, sea salt, and pepper.
Place both baking trays in the oven and bake for 18 minutes. Cod is cooked through when meat is white and opaque. Be careful when opening the packages as the hot steam will escape.
Plate up and enjoy!
On top of spaghetti, all covered with cheese…
I hope I’m not the only one who gets that song stuck in my head when eating noodles and with meatballs!
I love this recipe because it’s super easy to put together and packs in a lot of flavour. At the same time, it still feels relatively light since the regular pasta noodles are replaced with zucchini.
That being said, you could definitely replace the zoodles with whatever type of noodle you are craving in the moment! Sweet potato, carrot, or butternut squash would all go well, and of course you can always just make regular pasta.
This reheats well, so go ahead and make extras to have for lunch the next day!
Italian Herb Meatballs with Zoodles
500g (1.1 lb) ground pork
15mL (1 tbsp) parsley
15mL (1 tbsp) basil
10mL (2 tsp) oregano
5mL (1 tsp) garlic powder
pinch each of sea salt, pepper, paprika
Begin by chopping onions & garlic, and spiralizing the zucchinis.
In a medium sized bowl, mix together all meatball ingredients (it’s easiest to use your hands!). Roll into golf ball sized meatballs; recipe should yield around 16 balls. Set aside.
Warm the olive oil in a large frying pan over medium heat. Add in onions and garlic and sauté until onions are soft.
Push onions & garlic to the sides of the pan and place in the meatballs.
Cook meatballs for roughly 12 minutes, rotating the meatballs every 3 minutes so all sides cook evenly.
Add the tomato puree and all remaining sauce seasonings to the pan, and stir to combine with meatballs, onions, and garlic. Simmer on low heat while you cook the noodles.
In a second frying pan, warm the olive oil and add in the zucchini noodles. Sauté for around 5 minutes, tossing the noodles regularly to cook evenly. Noodles should be soft, but still firm (not mushy!)*
Plate up! Make a nest with the noodles on your plate and top with meatballs and sauce. Enjoy!
* Alternatively, you can cook the noodles directly in the pan with the sauce (if your pan is big enough). The noodles will still release some moisture, so you may end up with a thinner sauce.
To be honest, in our house we aren’t the biggest fans of chicken breast. It can be tricky to cook it completely but not totally dry it out.
Luckily this recipe, where the chicken is stuffed with a combination of feta and sun-dried tomatoes, helps the chicken keep some of that moisture locked in. And it pairs perfectly with the herb potatoes and a fresh salad!
Not to mention it’s a fairly quick and straight forward dinner recipe to prepare.
Keep in mind that the salad dressing given will create a full cup – so far more than what you would need for the portions of this dinner. But it stores really well in the fridge so you can continue to use it throughout the week!
Stuffed Chicken Breast with Herb Potatoes & Salad
100g (3.5oz) mixed greens
300g (10oz) seedless grapes, halved
125mL (½ cup) chopped walnuts
30mL (2 tbsp) pumpkin seeds
Salad dressing (makes 250mL / 1 cup)
180mL (¾ cup) olive oil
60mL (¼ cup) balsamic vinegar
5mL (1 tsp) Dijon mustard
pinch of sea salt & pepper
Pre-heat oven to 180C / 360F.
Slice the chicken breasts in half lengthwise to butterfly the filet, not cutting all the way through, leaving a centimeter uncut. Lay the chicken open like a book.
Brush the insides of the chicken breast with olive oil. On one side spread out sundried tomatoes and top with crumbled feta.
Fold back over the second side of the chicken breast. Place the chicken on a lined baking sheet.
In a medium sized bowl, toss the cubed potatoes with the olive oil, herbs, sea salt, and pepper. Spread the potatoes evenly across a second lined baking sheet.
Bake both the chicken and the potatoes in the oven for 30 minutes. Centre of chicken should no longer be pink. The potatoes should become golden brown.
To make the salad dressing, in a sealable jar or shaker, combine the olive oil, balsamic vinegar, Dijon mustard, sea salt, and pepper. Shake well to combine. Store leftovers in an airtight container in the fridge. One serving is roughly 15mL / 1 tbsp.
In a large salad bowl, mix together the greens, grapes, walnuts, and pumpkin seeds.
Plate up with one chicken breast, a quarter of the potatoes, and a serving of salad each. Enjoy!