Cod (cod) in Italian-style papillote

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Cod (cod) in Italian-style papillote

Cod (cod) in Italian-style papillote

Number of people

1 medium-sized courgette

2 tomatoes

4 g of sliced saithe

4 anchovy fillets in olive oil

2 branches of basil or parsley, flat or curly



1 drizzle of olive oil

Preparation: 10 min
Cooking time: 15 min
Step 1
Preheat the oven to 210°C (thermostat 7).
Step 2
Wash the courgette and, without peeling it, cut it into thin slices.
Step 3
Wash the tomatoes and slice them.
Step 4
Cut out 4 squares of aluminum or parchment paper. To appreciate the size according to the size of the slices of cod.
Step 5
Spread zucchini slices on each square of paper.
Step 6
Place the cod on the courgette slices.
Step 7
Place a fillet of anchovies flat on each slice of cod.
Step 8
Cover with the tomato slices.
Step 9
Finely slice the basil leaves.
Step 10
Sprinkle tomatoes with basil.
Step 11
Sprinkle each preparation with a little olive oil.
Step 12
Close the papillotes.
Step 13
Place the papillotes on an oven dish.
Step 14
Bake and bake for 15 minutes at 210°C (thermostat 7).
Step 15
Before tasting, let it rest for 5 minutes.
Step 16
Serve with rice or pasta or durum wheat semolina or firm flesh potatoes.
Step 17
Enjoy your meal.
Author's note
Always serve a hot dish on a hot plate. This recipe is valid for other fish such as pollack, saithe or julienne. To prevent the foil from tearing or opening during cooking, double the foil and seal it tightly by folding the edges several times. You can use canned olive tomatoes, but drain them well so that only the pulp is left.

I add my grain of salt

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