Cod with Shallots en Papillote Recipe
Cod with Shallots en Papillote

Prep. time: A few minutes
Cooking time: 15 minutes

Difficulty: Easy
For 4 servings

- 4 x 150 g cod fillets
- 2 sprigs of thyme
- 4 sprigs of parsley
- 300 ml cream 35%
- 1 lemon - zest only
- 60 ml olive oil
- salt, oeooer, nutmeg
  1. Preheat the oven to 210 °C / 425 °F.
  2. Take four rectangles of parchment paper, 20 x 30 cm each (8” x 12”), and brush them with olive oil.
  3. Peel the shallots and chop finely.
  4. Chop the parsley with the thyme.
  5. Mix the chopped shallots, herbs and lemon zest into the cream.
  6. Season with salt, pepper and nutmeg.
  7. Place a fillet of cod on each piece of parchment paper.
  8. Pour 2 spoonfuls of the shallot-herb cream and a light drizzle of olive oil over top.
  9. Carefully close up the packets and place in the oven for about 15 minutes.
  10. At the same time, steam some vegetables. The combination of the shallot cream and herbs will make a delicious sauce that pairs equally well with the fish and vegetables.
More recipe ideas

Collaboration: Échalote traditionnelle
Recope and styling: Laurent Vallée
Photo: Mixture - Benoît Cabanes

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