Monday, June 11, 2012

The perfect Spring recipe : Cod Fillet en Papillotte !!

Spring is here and I'm already dreaming of my first lunch at the Beach !!! If like me you would like to "clean" and "prepare" your body for the Summer, we might need to add more fish and veggies in our plates ;-)))

Do you know the Fish en Papillotte (Poisson en Papillotte) ???

With this method of cooking, you will rediscover the taste of your fish, the taste of herbs ... and you will see how it tastes good for your body ;-)
You just need to assemble and seal Fish and Vegetables in foil paper (or parchment paper) and bake the papillotte in the oven.

Al the ingredients steam in their own juices in the papillotte ....
To me, Cod or Halibut or Salmon (all you need a firm fish) are perfectly suited to the Papillotte technique.

It is also incredibly easy, it doesn't smell, and has the added benefits of being a low fat method of cooking and ... it is easy to clean up.

For the papillotte. I prefer parchment paper when I have friends over (it is more elegant) but I recommend foil when you want to do something quick and easy. Up to you ...

Isn't this a great healthy, easy & tasty meal for a weekday night ???
Et Voila ....

La recette de Filet de Cabillaud en Papillotte (Cod Fillet en Papillotte):

Ingredients for 2 persons : 
• 2 fresh Cod fillets, or Halibut or Salmon, about 6 ounces each
• 2 teaspoons of dried Herbs de Provence
• Salt and Pepper to taste
• 1/2 medium bell Pepper, diced (any color)
• 2 Zucchinis, sliced
• 2 slices of Lemon
• 2 Roma or Plum Tomatoes, sliced

Heat oven to 450 degrees F.

Cut 4 rectangles sheets of aluminum foil (same size each).
Place 2 of the sheets of aluminum foil on a baking sheet (one for each papillotte).

Brush them with olive oil. Place half of the sliced zucchinis & tomatoes on each sheet of foil. Pour 1 teaspoon of Olive oil on the top of each fillet.

Sprinkle with salt and pepper to taste. Sprinkle with Herbs de Provence and add diced sweet Pepper and the lemon slice over the top of fillets.
Add more herbs if you want.

Put the 2 other sheet of foil on each foil rectangle over the fish.
Fold carefully together the 4 sides of each rectangle, fold over edges and crimp to seal tightly.

Bake the fish for about 15 minutes in preheated hot oven (fish needs to flake with the tines of a fork).

After cooking, cut through the foil and transfer each portion to a plate and spoon juices from packet over each serving of fish.

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