Yep, I will have a bit of this, thanks. Especially if served in that fancy little dish. Low in fuss, high in taste. Plus, not one, but 2, YES TWO, types of grapes.

Ingredients

  • 4 cod steaks of 150 g
  • 1 small bunch of grapes
  • 40 g dried raisins
  • 80 g softened butter
  • 4 sprigs of thyme
  • 6 cl grape juice
  • Pepper, 5-berry blend from the mill
  • Fleur de sel

Instructions

  1. Preheat the oven to 180°C. Wash the grapes and remove the seeds; peel if the skin is thick. 
  2. Line 4 small individual baking dishes with baking paper, leaving plenty of room for the edges to extend. Brush the bottom of the dishes with softened butter, arrange the cod steaks, season with pepper, then add the grapes and sultanas, crumble the thyme; add two dabs of butter to each steak and 1 tablespoon of grape juice to each dish. 
  3. Seal the foil parcels tightly and place the dishes on the rack in the middle of the oven to cook for 15 minutes. 
  4. Carefully cut the tops of the parcels when they come out of the oven, salt the fillets with fleur de sel and serve immediately.

RTL

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