Because my birthday falls in May I like to go camping with friends so I am always looking for simple and delicious BBQ fish ideas, in an attempt to avoid the cremated sausages that everyone else seems to love!
This fragrant dish is also from www.britishlarder.co.uk and can be prepared in advance and either be baked in the oven or on the BBQ over cool coals.
Slaw is also a great long life staple, can be prepared in advance and with a multitude of different ingredients this one being a little more healthy than typical traditional mayonnaise drenched offerings.“En papillote” is simply the posh way of saying that you cook the food wrapped in paper or foil to seal in the flavour and moisture.
If you wish you could exchange the cod for another white fish such as bass, bream, or gurnard, or even prawns or scallops, simply adjust the cooking time accordingly. This dish should feed 4-6 peeps comfortably.
Get set
Keralan Cod En-Papillote
2 x 340g whole cod loin fillets
For the marinade:
½ tsp turmeric
1 tsp medium/mild curry powder
2tbs desiccated coconut or grated fresh coconut
1tbs olive oil
4tbs chopped fresh coriander (approximately 15g of fresh coriander)
1 clove of garlic crushed
1tbs fish sauce
1 mild green chilli, seeds removed and finely chopped
1tsp honey
1tbs of fresh lime juice and the zest of one lime
Go
First make the marinade by placing the ingredients in a pestle and mortar and grind to a paste.
Rub the marinade over the two cod loins, fold the thin tail end of each cod underneath the loin to ensure the fish cooks evenly then refrigerate the fish to let it absorb the marinade for 20 minutes.
Preheat the oven to 220°C. Cut 2 x large pieces of parchment paper measuring 60cm x 40cm.
Heat 1tbs of olive oil in a pan and colour the cod flesh side first for 2 minutes to give it a lovely caramelised colour. Once browned immediately transfer the fish to the parchment paper. Place one piece of fish on each parchment paper in the center browned side up. Fold the two ends of the paper together to close the opening and then tuck the other two sides underneath to close the parcel. Pop the parcels in a preheated oven for 10 minutes. Leave to rest for 2 minutes. Serve the cod
on the Crisp Citrus Keralan Slaw or leave in the parcel on the plate to give amazing aromas when you break open the paper.
For the BBQ: use foil not paper and remember to grease the shiny side of 
the foil with olive oil. Follow the rest of the instructions for the fish as above. Place the cod parcel over cool coals on the BBQ for 10 minutes leaving the cod loin to rest for 2 minutes before opening the foil parcels to serve.
Get Set
Crisp Citrus Keralan Slaw
1 fennel/cabbage finely sliced
20g fresh coconut, finely shaved
80g bean shoots
1 bok choi, finely shredded
80g green beans, blanched and sliced
2 spring onions, finely sliced
Small hand full of coriander leaves
1 punnet mustard cress
20g toasted flaked almonds
Segments of 2 limes
Zest of 2 limes and the juice of one
1tbs Olive oil
½ tsp honey
Salt and freshly cracked black pepper
Go
First make the vinaigrette by mixing the oil, honey and lime juice together and season to taste.
In a large mixing bowl add the sliced fennel/cabbage, bean shoots, shredded bok choi, sliced green beans, lime segments, coriander leaves, shaved coconut, sliced spring onions, coriander cress and toasted almonds, add the vinaigrette and give the salad a good mixing.
Serve immediately with the Keralan Cod.