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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