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Le Chaudron recipe
Cabillaud papillote citron câpres
Cod in parchment with lemon and capers
⏱ 20 minServes 2Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2cod fillets150 g (5 oz)
1lemon
2 tbspcapers
1shallot, finely chopped
1 tbspolive oil
1 tbspchopped parsley- 1 tsplemon zest
1 pinchsalt and pepper
200 g (7 oz)zucchini
- 2 cod fillets 150 g (5 oz)
- 1 lemon
- 2 tbsp capers
- 1 shallot, finely chopped
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- 1 tsp lemon zest
- 1 pinch salt and pepper
- 200 g (7 oz) zucchini
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Cut 2 large squares of parchment paper.
- Wash the lemon, zest half of it and cut the other half into thin 3 mm (⅛ in) rounds.
- Rinse the capers to remove excess salt.
- Slice the zucchini into thin 3 mm (⅛ in) half-moons.
- Make a bed of zucchini in the center of each square and top with a cod fillet.
- Top the fish with the shallot, capers and lemon zest. Salt lightly (the capers are salty) and add pepper.
- Lay 2–3 lemon slices on each fillet, drizzle with ½ tablespoon olive oil and sprinkle with parsley.
- Seal tightly and bake for 15 minutes until the fish flakes easily but is still slightly translucent.
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