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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

BBQ Cod Parcels & Herb Sauce

Andy Bates

andy-bates-cod-in-a-coat

My BBQ Cod Parcels & Herb Sauce

andy-bates-cod-in-a-coat

serves 4

INGREDIENTS

  • 4 cod fillets each weighing around 150-200g each.
  • 500g cooked new potatoes cut into 1cm slices
  • 80g cherry tomatoes, quartered
  • 20g black olives, quartered 
  • 2 tsp small capers
  • juice of ½ lemon
  • 1 shallot, finely chopped
  • 100ml extra-virgin olive oil
  • salt & pepper

FOR THE HERB SAUCE:

  • Handful of basil
  • Handful of parsley
  • 50ml red wine vinegar
  • 100ml olive oil
  • water (to let down)

Method

Lay a sheet of baking paper on top of a sheet of foil both cut into about 40cmx40cm squares.

andy-bates-cod-in-a-coat

On top of the baking paper, in the middle, lay out the potato slices making a 'bed' for the cod. Place the cod fillets on top then scatter with the tomatoes, black olives, capers, shallot, lemon juice, olive oil, salt and pepper. To make the parcel, fold the top and bottom together and roll creating a seal. Then roll in the sides creating a sealed parcel.

Place on the BBQ for 8 minutes. Whilst the fish is cooking, finely chop the coriander and parsley (or blitz in a food processor), mix with the olive oil and vinegar and season with salt and pepper. Let down with water to a pouring consistency.

Take the ‘parcel’ off the heat and allow to rest for 5 minutes. Open in the middle of the table, serving the herb sauce in a jug on the side. Dig in!

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