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