Fish en Papillote with Spring Vegetables

Pearly cod that flakes easily, infused with white wine steam and thyme. Vegetables stay crisp-tender in a light, buttery sauce.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 251
• Protein: 30 g
• Carbs: 6 g
• Fat: 9 g

Ingredients

• 600 g Atlantic cod ( in 150g fillets )
• 2 piece Carrot ( julienned )
• 1 piece Leek ( white part only, thinly sliced )
• 1 piece Zucchini ( julienned )
• 40 g Salted butter ( cold, in small knobs )
• 100 ml Dry white wine ( for deglazing )
• 1 piece Citrus limon (L.) Burm. f. ( thinly sliced )
• 4 piece Thyme ( whole sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Cut carrots, leek, and zucchini into a fine julienne. The thinner the strips, the more evenly they will cook with the fish.

2. Sautéing the base

   In a pan, melt a knob of butter. Sweat the vegetables for 5 minutes without browning to soften them. Season lightly with salt.

3. Assembling the parcels

   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. Airtight baking

   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.

Chef's tips

• 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.

Storage

Eat immediately. Reheated fish loses its pearly texture and becomes dry.