Baked cod en papillote with tomatoes and olives, olive oil

Baked cod en papillote with tomatoes and olives, olive oil

6 persons
15 minutes
20 minutes
minutes
Cost
Difficulty
Olive oil or Olives used : PDO Huile d’olive de la Vallée des Baux-de-Provence – olives maturées

Tips and tricks

You can do this recipe with another white fish or salmon.

Ingredients

  • 6 slices of cod (initially salmon)
  • 300 g cherry tomatoes
  • 6 sprigs of basil
  • 12 sprigs of thyme
  • 100 g PDO olives noires de Nyons
  • 3 tbsp. toasted slivered almonds (or pine nuts)
  • 4 tbsp. PDO huile d’olive de la Vallée des Baux-de-Provence – olives maturées
  • Salt & pepper
  • Preheat the oven to 180°C (gas 6).

  • Wash and halve the cherry tomatoes. Cut up the basil.

  • In a bowl, mix the cherry tomatoes, 3 tbsp. olive oil, the basil, the thyme, the olives, salt and pepper.

  • Cut 6 large squares of greaseproof paper. At the centre of each square, spread the tomatoes and herbs, then add a slide of cod.

  • Sprinkle with toasted almonds (or pine nuts), add a drizzle of olive oil, and salt & pepper.

  • Close the squares into packets (papillotes). Place them in an oven pan and bake for 20 min.

  • Serve immediately, with Basmati rice.



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