L'atelier des Chefs cooking classes - Fillet Of Cod 'en Papillote' With St Maure Cheese, Asparagus And Red Peppers

Fillet of cod 'en papillote' with St Maure cheese, asparagus and red peppers

A healthy fish dish - fillet of cod cooked 'en papillote' with St Maure cheese, asparagus and red peppers

Recipe rating: (10 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • Cod steak(s) 150g 6 whole
  • Saint Maure de Touraine 0.5 whole
  • Red pepper(s) 3 whole
  • Green asparagus 1 bunch
  • Olive oil 30 ml
  • Unsalted butter 20 g
  • Spring onion(s) 1 bunch
  • Fine salt 6 pinch(es)
  • Piment d'Espelette 6 pinch(es)

Chef's tip

"This dish can be made with other types of firm, white fish. Vary the vegetables according to season."


Preheat the oven to 240 degrees.

Peel the peppers and cut into thin strips. Wash the spring onions and finely chop. Cut the root end from the asparagus.

Use a fish bone remover to remove any bones from the cod fillets. Cut the flesh into 2cm cubes.

Mix the vegetables in a bowl and season with salt and piment d'espelette.

Place the vegetables in the silicone papillotes and lay the cod fillets on top. Crumble the cheese over the top, add a little white wine and then put the lid on the papillote. Cook for 7 minutes.

Remove the papillotes from the oven but do not open them until you are at the table.

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