We use cookies to help this site deliver the best possible experience.   Remove this notice.

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

(10 votes)

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

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h
  • Difficulté  Easy

Ingredients for people

  • 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.»

  • 1

    Preheat the oven to 240 degrees.

  • 2

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

  • 3

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

  • 4

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

  • 5

    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.

  • 6

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