Fish en Papillote with Spring Vegetables
35 min
total
4
people
249
calories per serving
Ingredients
4 people
- 600 gAtlantic cod (in 150g fillets)
- 2 pcCarrot (julienned)
- 1 pcLeek (white part only, thinly sliced)
- 1 pcZucchini (julienned)
- 40 gSalted butter (cold, in small knobs)
- 100 mlDry white wine (for deglazing)
- 1 pcCitrus limon (L.) Burm. f. (thinly sliced)
- 4 pcThyme (whole sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Pearly cod that flakes easily, infused with white wine steam and thyme. Vegetables stay crisp-tender in a light, buttery sauce.
- 1
Cut carrots, leek, and zucchini into a fine julienne. The thinner the strips, the more evenly they will cook with the fish.
- 2
In a pan, melt a knob of butter. Sweat the vegetables for 5 minutes without browning to soften them. Season lightly with salt.
- 3
On parchment paper, place a bed of vegetables, the fish fillet on top, a lemon slice, and a thyme sprig. Drizzle with white wine and add a knob of butter.
- 4
Seal the parcels tightly. Bake at 200°C. The parcel should puff up from the steam. When the paper turns slightly brown, it is ready.
Frequently asked questions
How do you get this dish right?
- Don't wrap the paper too tightly; you need space for the steam to circulate.
- If the fish resists when pierced with a knife, cook for 2 more minutes.
- Use high-quality parchment paper to prevent it from tearing due to moisture.
How long does this dish keep?
Eat immediately. Reheated fish loses its pearly texture and becomes dry.
4.2
36 reviews
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