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Le Chaudron recipe
Papillote de cabillaud méditerranéenne
Mediterranean cod en papillote
⏱ 30 minServes 4Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4cod loins
12cherry tomatoes
50 g (2 oz)black olives
1zucchini
1 tbspolive oil
1lemon
3 stalksthyme
1 pinchsalt
- 4 cod loins
- 12 cherry tomatoes
- 50 g (2 oz) black olives
- 1 zucchini
- 1 tbsp olive oil
- 1 lemon
- 3 stalks thyme
- 1 pinch salt
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
- Preheat the oven to 190 °C (375 °F) and cut four large squares of parchment paper for the parcels.
- Halve the cherry tomatoes, thinly slice the zucchini and pit the black olives if needed.
- Divide the zucchini among the centers of the sheets and top each with a salted cod loin.
- Add the cherry tomatoes, olives and a few lemon slices around each piece of cod.
- Drizzle with olive oil, sprinkle with thyme and seal the parcels tightly by folding the edges.
- Bake about 18 min, until the cod is opaque, then serve the puffed parcels.
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