Pierre Gagnaire shares his easy-to-make and absolutely delicious cod en papillote recipe!

Cooking in foil is ideal since it preserves the flavors and nutrients of the fish. In addition, this method is really very simple to carry out. To add flavor to this dish, chef Pierre Gagnaire adds lemon, berries and herbs to his marinade.

Preparation time: 15 minutes

Cooking time: 10 minutes

For 8 people, you will need:

• 8 cod steaks of 120 g each without skin or bones
• 2 untreated limes
• 5 g chopped fresh dill
• 3 g crushed pink berries
• 30 g d’huile d’olive
• 120 g green zucchini cut into 2 to 3 mm rounds
• 120 g yellow zucchini cut into 2 to 3 mm rounds
• 80 g seeded cucumber, cut into a 2 to 3 mm wedge
• 80 g cherry tomatoes, cut in half
• 1 clove of garlic, chopped very fine
• 10 g chopped chives
• 5 g chopped fresh tarragon
• 10 g chopped flat-leaf parsley
• 20 g d’huile d’olive
• sel
• pepper

Know that it’s even better with seasonal products! If you can opt for frozen, you can also adapt the recipe with seasonal vegetables like this month of February with sweet potato or leeks.

1. Start by preparing the cod. To do this, grate the zest of the limes. Peel the rest of the lemons to remove the segments, cut them into pieces and reserve them. Mix the zest, pink berries, dill and olive oil in a dish. Roll the seasoned fish in this marinade. Refrigerate while you prepare the vegetables.
2. Then move on to the vegetables. To do this, scald the zucchini (opt for frozen zucchini if ​​it’s not in season) and the cucumbers in boiling salted water. Then let them cool quickly by plunging them into cold water to preserve the color of the vegetables. Fry the tomatoes in olive oil (opt for canned tomatoes if it’s not in season). Add chopped garlic. Salt, pepper and let cool. Preheat your oven to 200°C.
3. For the papillotes, arrange the zucchini, cucumbers, tomatoes and lemon segments on the 8 sheets of aluminum foil. Add salt and pepper. Place a piece of cod on the vegetables and sprinkle everything with the marinade. Spread the fresh herbs over the fish and close the foil before placing them on baking trays. Bake for between 8 and 10 minutes until well puffed.

Enjoy your food !

A recipe taken from “La cuisine des amis”, Pierre Gagnaire, 2019, Solar éditions.