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

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

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Fillet of cod 'en papillote' with St Maure cheese, asparagus and red peppers Recipe
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Recipe rating  (10 vote(s)) :
10 vote(s)
  • Preparation  30mins
  • Cooking time  0mn
  • Rest time  0mn
  • 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)

Method
  • 1Preheat the oven to 240 degrees.
  • 2Peel the peppers and cut into thin strips. Wash the spring onions and finely chop. Cut the root end from the asparagus.
  • 3Use a fish bone remover to remove any bones from the cod fillets. Cut the flesh into 2cm cubes.
  • 4Mix the vegetables in a bowl and season with salt and piment d'espelette.
  • 5Place 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.
  • 6Remove the papillotes from the oven but do not open them until you are at the table.

Chef's tip

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


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