Cod “en papillote” with apricots, olives and tarragon
This dish is much simpler than it looks. The "en papillote" cooking method—cooking in a sealed parchment or foil packet—is one of the gentlest techniques in classic cuisine. The fish cooks in its own steam, preserving its delicate flavor and intensely absorbing the accompanying aromas.
Ingredients · Servings 4
- 500g cod fillets
- 100g pitted Kalamata olives from a jar
- 100g pitted green olives from a jar
- 200g apricots
- 1 clove of garlic
- 30g Tarragon
- 2 lemons
- 4 shallots
- 4. Butter
- 4 tablespoons olive oil
- 100 g mountain lentils
- 200 g vegetable broth
- Salt
- Pfeffer
Method · 45 min
- Preheat the oven to 200°C (390°F). Pit and halve the apricots. Slice the lemons. Finely dice the shallots and mince the garlic. Finely chop half of the tarragon. Slice the olives into thin rings and combine them in a small bowl with the shallots, garlic, olive oil, chopped tarragon, and a pinch of salt.
- For each parcel, place a cod fillet and a quarter of the apricots on one half of a large piece of baking paper. Top with a quarter of the lemon slices, the olive mixture, the remaining tarragon, and a knob of butter. Fold the other half of the baking paper over the fish and seal the edges well to create a completely closed parcel.
- Place the parcels in the preheated oven and cook for approximately 15 minutes. Meanwhile, put the mountain lentils in a saucepan, add the vegetable stock, and simmer according to the package instructions. Remove the fish parcels from the oven and serve on a bed of lentils. Garnish with fresh tarragon and freshly ground pepper before serving.
