L
Recette de cabillaud en papillote
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Difficulty :
Preparation time : 10min
Cooking time : 20min
Ingredients
For 4 people- 4 cod fillets (or other salmon type fish)
- 1 slice of eggplant Jean Martin 600g
- 1 Jean Martin black olive tapenade 110g
- 1 preserved lemon
- 200g quinoa
- 1 tbsp. tablespoon of Provençal herbs
- 1 lime
- 4 tbsp. tbsp fish roe (optional)
Recipe
In the center of a square of baking paper, place 50 g of quinoa, cover with 4 tbsp. tablespoon of eggplant rind.
Arrange the fish fillet, season with salt, pepper, Provence herbs and lime zest.
Arrange the candied lemon then a few touches of tapenade. Fold the baking paper to form an airtight foil and bake on a baking tray for 20 minutes at 180°C.
Open the foil packets, paying attention to the residual steam, and place the fish roe and a little aromatic herbs on top before serving.
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