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Le Chaudron recipe
Papillote de cabillaud aux légumes
Cod and vegetables baked in parchment
⏱ 30 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4cod loins180 g (6 oz) each
2zucchini, julienned
2carrots, julienned
1leek, cut into thin strips
200 g (7 oz)cherry tomatoes, halved
4 tbspextra-virgin olive oil
1bunch of fresh dill, chopped
The juice of 1 lemon
- 4 cod loins 180 g (6 oz) each
- 2 zucchini, julienned
- 2 carrots, julienned
- 1 leek, cut into thin strips
- 200 g (7 oz) cherry tomatoes, halved
- 4 tbsp extra-virgin olive oil
- 1 bunch of fresh dill, chopped
- The juice of 1 lemon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Julienne all the vegetables on a mandoline, keeping the pieces even.
- Cut 4 large sheets of parchment and put a layer of vegetables in the center of each.
- Lay a piece of cod on each bed of vegetables, season and add a few cherry tomatoes.
- Drizzle each with olive oil and lemon juice and sprinkle generously with fresh dill.
- Seal the packets tightly by folding the edges of the parchment over several times.
- Put the packets on the baking sheet and bake for 18 minutes at 200 °C (400 °F) fan.
- Serve the packets still closed on warm plates so everyone gets the burst of aroma when they open them.
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