Go Back
Skrei en Papillote with lemon served with cavola nero and almonds

Skrei or Cod en Papillote with Cavola Nero and Almonds

Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Fiona Maclean


  • 2 pieces Skrei or other White Fish This would work with Cod or Hake
  • 50 ml Dry White Wine
  • 200 g Cavola Nero
  • 25 g Flaked Almonds
  • 30 g Butter
  • 1 Lemon
  • Salt and Pepper


  1. Preheat the oven to 180c and brown the flaked almonds to a light golden colour (about 5 minutes).
  2. Pat the fish dry with kitchen paper before seasoning with salt and pepper
  3. Put each portion of Skrei skin side down onto a sheet of parchment, laid on top of a sheet of foil. Cover the fish with thin slices of lemon and dots of butter (you should use around half the butter)
  4. Pull the foil up to make a 'bowl' and then add the wine, before sealing the parcel by crimping together the foil
  5. Put the parcels on to a baking tray and place in the preheated oven at 180c
  6. Remove the woody stalks from the cavola nero and shred it finely.
  7. Heat the remaining butter in a frying pan over a medium heat. When it is sizzling gently add the shredded cavola nero and soften for 3-5 minutes
  8. Stir the flaked almonds through the cavola nero and divide across two plates
  9. unwrap the fish and put one piece on each plate. Pour over any juices from the parcels and serve