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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Sunday, May 18, 2014

Wild Cod baked in parchment by Steven Dolby

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(Serves 1 person)

Preheat the oven to 375f / 190c
1, 14-inch-long sheet of parchment paper


1/2 Small onion (sliced)
1 Small garlic clove (thinly sliced)
3 Small San Marzano tomatoes (sliced in half)
3 Large sea scallops (sliced in half)
1 Tbsp olive oil
4 oz Cod fillet
3-4 Sprigs of fresh thyme
1/2 Tsp capers
15g Frozen sweet peas
3 Thin slices of lemon
1 Bay leaf
Salt (pinch)
2 Tbsp white wine
1/4 Cup chicken stock


1. Preheat oven to 375 degree F or 190 degree C.


2. Lay a parchment paper on work top and rub it with olive oil.

3. Place onion on the parchment paper, followed by cod, scallops, sliced garlic, thyme, capers, sweet peas, tomatoes, lemon slices, and bay leaf. Finally drizzle with olive oil and season with salt.

4. Fold the parchment paper all the over and seal the edges tightly as shown in the video. At the end leave a small hole and stand the parchment up.

5. Pour white wine and stock into the parchment from the hole and seal.

6. Onto a baking sheet, place the sealed parchment paper with cod and bake for 8-10 minutes.


7. Serve and enjoy!


1 comment:

  1. Do you think you could cook more than one piece of cod in a piece of parchment? What would you think about putting parchment in the bottom of an oven proof covered baking dish and cooking? I don't know enough about cooking to know the purpose of the parchment? Does it help the fish to cook faster, avoid drying out? Thanks for the advice.