If you like fish, you will agree with me that one of the ways in which it is most delicious is prepared in papillote. All its flavour is concentrated, as it uses its own juices to cook , and the aroma when you uncover it is almost from another dimension. So, as you can imagine, this recipe for cod in papillote accompanied by courgettes is very simple and quick to prepare, with a result that is as delicious as it is healthy.
This recipe, like many others prepared en papillote, is a clear example of how, often, less is more. Because this technique has no secret, nor does it require long cooking times and the result is, simply, exquisite.
In culinary jargon, cooking food wrapped or "in a package" is known as cooking it en papillote. It certainly has a lot of charm if we say it in French, but the taste is equally delicious, whatever language it is cooked in. Essentially, it involves wrapping the food to be cooked in paper (for example, baking paper), forming a package that must be tightly sealed; this way, the steam does not escape when cooking it and it cooks in its own juices.
To make the technique perfect and much easier, while avoiding wasting paper, the Emile Henry "papillote" ceramic dish will be our ideal helper. A piece completely free of toxic materials , which is also reusable over and over again (also as a roasting tray, which we would use without the lid).
Ready? Let's get started with the recipe!
Ingredients for 4 people
- 2 cod loins (approximately 1.2 kg in total)
- 2 large zucchini
- 2 bunches of spring onions
- The juice of 1/2 lemon
- 1/2 lemon cut into slices
- 10 cl of hazelnut oil
- Salt and freshly ground pepper
- A few sprigs of fresh thyme
Elaboration
- Preheat the oven to 210°C.
- Wash the cod fillets and dry them well with a little kitchen paper.
- Wash the courgettes and cut them into slices about 3-4 mm thick. You can do this with a mandolin , so that the slices will cook evenly as they are all the same thickness.
- Cut the root part of the scallions and remove the top layer. Cut off the tops of the stems and wash them. Cut the scallions lengthwise, from top to bottom.
- Arrange the courgette slices and chopped spring onions on the Emile Henry Ceramic Papillote Platter , forming a bed. Reserve a few slices and strips of spring onions to place on top of the fish.
- Arrange the 2 cod fillets on the bed of zucchini and onion, side by side. Once in place, drizzle with lemon juice and hazelnut oil.
- Place the rest of the vegetables and lemon slices on top of the cod fillets in a harmonious manner.
- Remove the thyme with your fingers or with a herb stripper and sprinkle over the fish and vegetables. Add salt and freshly ground pepper.
- Cover the ceramic dish and place it in the oven for about 25-30 minutes, without uncovering it at any time.
- After this time, remove the dish from the oven, being careful not to burn yourself, and check that the cod fillets are cooked by gently separating the meat in the centre with the tip of a knife.
- Serve directly from the Emile Henry "papillote" ceramic platter .
Grades
- To give the recipe a different touch, you can add some pickled capers, some pink peppercorns lightly crushed in a mortar and a few sprigs of fresh thyme.
- You can vary the flavours and aromas of this recipe by changing the vegetables (use fennel, peppers, tomatoes, etc.) or the type of oil (olive, pistachio, toasted sesame, etc.).
- You can also make this same recipe with any other white fish. With hake, for example, it is exquisite.
