Crunchy cod papillotes

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Crunchy cod papillotes

Crunchy cod papillotes

Crunchy cod papillotes
Crunchy cod papillotes
Number of people

4 sheets of brick

2 paving stones of saithe

2 courgettes

1 onion

8 cherry tomatoes

2 tablespoons of liquid cream

10 cl olive oil




Preparation: 45 min
Cooking time: 15 min
Step 1
Wash the courgettes and cut them into small cubes. Chop the onion.
Step 2
Fry the onion in a frying pan with olive oil.
Step 3
Add the courgettes and cook, stirring regularly, for about 25 min.
Step 4
Preheat the oven to 220°C (thermostat 7-8).
Step 5
On a whole brick sheet, place a piece of cod in the middle, season the piece with salt and pepper, drizzle with a spoonful of liquid cream and sprinkle with basil. Add 4 cherry tomatoes. Close the brig by closing it from below. Brush with olive oil.
Step 6
Repeat the operation a second time with the other piece of cod.
Step 7
Put the two fish bricks in the oven on parchment paper.
Step 8
Cut the other 2 sheets of bricks in half.
Step 9
Divide the courgettes into 4 portions, and place each one in the middle of each half leaf, close the bricks in a triangle. Brush with a little olive oil.
Step 10
Put in the oven for about 10 minutes.
Step 11
Serve immediately on a plate, a brick of cod and 2 bricks of courgettes per person.

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