[Food] Laphroaig Quarter Cask Cod en papillote

A second food post on the blog today, and yes the whisky involved is a favourite of mine, as per my first post: the Laphroaig Quarter Cask. And it does involve fish again, this time a cod fillet. I do tend to use the Quarter Cask when I am cooking with fish as I think it imparts a really nice flavour onto the dish. I know I have not reviewed it yet as a dram on its own, but I can pick up the traditional Laphroaig medicinal peat flavour as well as a decent amount of malty cereal and fruity notes, which are, in my mind, perfect for cooking with. 

If you thought my Quarter Cask Salmon Spaghetti dish was quite easy to make, today's dish is even simpler, and probably much healthier too. The main idea is to cook the cod fillet en papillote, which means you just have to put the fish on a piece of foil and wrap it in like a parcel. The fish will then cook in the oven in its own juice and steam. So let's have a look at what I actually did:

-cut a large piece of foil and lay it flat

-pour a dash of olive oil in the middle, salt, pepper and some herbes de Provence (you can add whatever spices you fancy)

-place the cod fillet on top of the oil and sprinkle with more herbs, salt and pepper 

-chop a few cherry tomatoes into quarters and throw them on top of the fish

-pour a good dash of Laphroaig Quarter Cask on top of the fish

-bring the longer edges of the foil together to cover the fish and fold their edges together to seal

-twist both ends to seal your parcel fully

-place in the oven at about 180 degrees (fan assisted) for 15-20 minutes

-take out of the oven and check the fish is fully cooked

-serve with the sides of your choice (vegetables, rice...) and don't forget to pour the whisky juice on top of the fish and sides

Et voilà! You cannot really do any simpler recipe, and it tastes pretty good too!

Just opened my parcel!

Served with broccoli and roasted peppers and carrots 

Bon appétit!