Cod en papillotte with zucchini in tomato sauce

  • 2 persons
  • cooking time:30
  • difficulty

Ingredients

  • 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

How to prepare

En Papillote is a preparation in which the fish is wrapped in paper and then placed in the oven.

Preparation

  • 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.

Icelandic Cod fillet