José Pizarro's Skrei cod en papillote with patata panadera

Bring a touch of Franco-Spanish flair to your next dinner party with this knockout recipe from José Pizarro, which makes use of beautiful Norwegian Skrei cod

Serves 4

Preparation time 10 mins

Cooking time 50 mins


  • 1 bulb fennel, finely sliced
  • 150g black olives
  • 1 tbsp capers
  • 8 sprigs fresh thyme
  • 4x 200g fillets of Skrei
  • 4tbps extra virgin olive oil
  • Good squeeze lemon juice
  • 2 large onions, very finely sliced
  • 500ml olive oil
  • 900g potatoes, very finely sliced


For the potatoes, put the onions in a sauté pan with the oil and cook over a low heat for 10 minutes until they start to soften and become translucent.

Rinse the sliced potato under cold water to remove some of the starch then add to the pan, making sure that they are covered by the oil. Season well with salt and plenty of black pepper. Cover with a sheet of baking parchment and reduce the heat to as low as it will go and cook very gently for 40-45 minutes until tender.

Meanwhile, heat the oven to 200°C. Take 4 sheets of baking parchment and divide the sliced fennel, olives, capers and thyme and between them. Season and then place a piece of cod in the center of each. Drizzle with olive oil and add a squeeze of juice to each parcel and then fold up the sides to enclose the fish. Put on a baking sheet and roast for 20 minutes.

Remove the potatoes from the oil with a slotted spoon and place in a serving dish (you can keep the oil for the next time). Serve the fish in its parcels to open at the table with the potatoes.

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