Cod en papillotte with zucchini in tomato sauce - Fish Tales
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Cod en papillotte with zucchini in tomato sauce


  • 1

    Pre heat the oven at 180°C.

  • 2

    Heat some olive oil in a frying pan over a medium-high heat and add the shallot, garlic, chili flakes and anchovies. Fry for 2 minutes till softened. Add the zucchini, fry another 2 minutes, then add the white wine, stir and wait for another 2 minutes.

  • 3

    Add the peeled tomatoes and squeeze with a spoon. Then add the thyme leaves, red wine vinegar and season with pepper. Lower the heat, put the lit on and let the tomato sauce boil softly.

  • 4

    Meanwhile lay out two tin foils, cover with greaseproof paper and drizzle some olive oil, salt and pepper over them. Put a cod fillet on each. Fold the edges of the tinfoil and greaseproof paper so the sides are standing upright.

  • 5

    Stir the sauce and spoon about three table spoons on each cod fillet. Make sure there’s a few slices of zucchini on each as well.

  • 6

    Fold the tinfoil and greaseproof paper until you have a package with enough room for air, then put it in the oven for 10 minutes.

  • 7

    Divide the packages among two plates. Open with care! Serve with a few lemon slices and enjoy straight from the greaseproof paper.


  • - 1 shallot, chopped

  • - 1 garlic clove, finely chopped

  • - 1 tsp chili flakes

  • - ½ tin of anchovies, drained

  • - 1 zucchini, thinly, vertically sliced

  • - 50 ml white wine

  • - 400 g peeled tomatoes

  • - few springs of thyme, leaves taken off

  • - 50 ml red wine vinegar

  • - Tin foil and greaseproof paper

  • - 2 frozen cod fillets (150 g each), defrosted

  • - 1 lemon, sliced

  • 2 persons