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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