The cod en papillote is a second course that goes perfectly to be served at your table with dry white wine, and with greens and vegetables at your liking.
Being a very lean fish, its consumption is addressed to all, particularly to those who are following a diet for the control of body weight, or for the maintenance.
In this recipe we used the cherry tomatoes, but you can also varying the vegetable as the classic potato or zucchini, peppers and eggplant.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 300 g Cod fillets
- 150 g Tomato cherry
- 1 sprinkle Black pepper
- 1 fistful salt
- 4 tbsn olive oil extra virgin
Ingredients
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Instructions
- Wash the cherry tomatoes under water (1), and then cut them in two parts (2), and leave in a plate (3).
- Take a medium size baking tray, then line the bottom with an aluminum foil (4) and place above the cod fillet (5). After add salt at your liking (6).
- Now sprinkle of black pepper (7) and a tablespoon of extra virgin olive oil (8). Then, join to the cod the tomatoes (9), placing them above the fish.
- Now with hands, raise the top of the aluminum foil and after the lower, and join the two sheets. Then roll up the sides to close the papillote (10). Bake in preheated oven (11) at 140°C for about thirty minutes, and once ready (12) serve on your table piping hot, accompanying the dish with a dry white wine.
Recipe Notes
The cod is a very lean fish with a neutral flavor that lends itself well to be accompanied with a good dry white wine.
