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Cod En Papillote With Tomatoes And Spinach

By chef Franco Luise

Cod fillets gently baked in parchment paper with spinach, garlic, peas and tomatoes, ensuring the fish stays juicy and full of flavor, ideal for a light and healthy dinner.

21 min
Easy

6 min prep · 15 min cook

Cod En Papillote With Tomatoes And Spinach
171 kcal · per serving
Protein 23g Carbs 15g Fat 1g
Ingredients

What you will need

6 items · serves 1
  • Cod 120 g
  • Cherry Tomatoes 100 g
  • Fresh Spinach 0.25 pcs
  • Green Peas 75 g
  • White Wine 20 ml
  • Garlic 1 clove

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Method

Steps to cook

7 steps · 15 min cook

  1. Prepare the ingredients and preheat the oven. Prepare your ingredients, these ingredients will make today's dish 🐟✨, and preheat the oven to 200 C

  2. Peel the garlic and cut the tomatoes. Peel and finely chop the garlic, and halve the cherry tomatoes

  3. Saute the garlic and cook the vegetables. Heat the olive oil in a pan, add the garlic, and saute over medium heat for about 2-3 minutes until lightly golden, then add the cherry tomatoes, season with salt and pepper, add the peas, and cook over medium heat for another 2-3 minutes. Add a splash of wine and let it reduce

  4. Assemble the papillote. Place parchment paper on a baking sheet, put the spinach in the center, place the cod on top, and spread the tomato mixture from the pan evenly over it

  5. Close and bake. Wrap the paper tightly into a sealed packet and place it in the preheated oven at 200 C for about 10-15 minutes

  6. Take out of the oven. Remove the packet from the oven and let it rest briefly for about 1 minute

  7. Serve and enjoy!. Transfer the papillote to a plate, carefully open it, and serve 🍽️✨

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