The weather is very hot at the moment, summer is comming. If you want to brag with your new swimsuit at the beach, then this recipe is perfect. No fat, I repeat, no added fat. That’s what cooking in papillote is about, no added fat.
You can choose the veggies that you want. I chose the traditionnal leeks-carrots combo because that is what I had in my fridge but it will be awesome with fennel, zucchinis or whatever. I didn’t add water to the papillote, only a bit of lemon juice but a bit of white wine could be good too.
I used cod but hey, choose the white fish you prefer. Let your creativity shine.
Cod en papillote (serve 2) :
- 2 cod filets
- 1 lemon
- 1 carrot
- 1 leek
- 6 to 8 fennel seeds (optional)
- Salt & Pepper
Preheat your oven at 200°C (400°F).
Cut your leek and carrot in julienne, try to have the same size of leeks and carrots so that it cooks evenly.
Cut half of the lemon into slices. Juice the other half.
Prepare two large pieces of aluminium foil. Put in the center of each papillote the leeks and carrots. Top it with the fish and season to taste. Place a few slices of lemon on top of the fish. Sprinkle with fennel seeds. Moist with a little bit of lemon juice.
Close the papillote very tight and bake for about 20 minutes.