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Sun-Dried Tomato Cod Papillote

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Sun-Dried Tomato Cod Papillote

with thyme, olives, potatoes and green beans

Informations supplémentaires
30 min. | 484 kcal | easy | Family | Printable version
1. Setup Preheat the oven to 400°F. Slice the olives in half. Chop the sun-dried tomatoes, garlic and parsley. Remove the thyme leaves from the branches. Zest the lemon then slice it. Cut the potatoes into medium-sized cubes. Trim the green beans.
2. Prepare the papillote Pat the fish dry. Prepare a large rectangle of parchment paper for each fish on a baking sheet. Place the fish on one side of the paper. Add the sun-dried tomatoes, olives, thyme, lemon zest, 1-2 slices of lemon, a drizzle of oil, salt and pepper.
3. Cook the papillote Close the paper and seal it. Bake in the oven for 12-14 minutes until the fish is cooked.
4. Cook the potatoes Place the potato cubes in a saucepan with enough water to cover. Add salt. Bring to a boil and cook 7-9 minutes until tender. Add the green beans 2-3 minutes before the potatoes are done cooking. Drain. Toss with a drizzle of oil, salt and pepper. Reserve.
5. Prepare the butter In a bowl, mix 2 2P | 3 3P tbsp. of butter at room temperature with the garlic and pepper to taste. Add lemon juice if you want. You can also use the microwave.
6. Plate your dish Serve the fish papillote with the garlic butter, potatoes, beans and garnish with parsley and some lemon juice to taste. Bon appétit!
2unitCod Sirloin(s)
1unitFresh Parsley and Thyme
4unitSun-Dried Tomatoes
30gBlack Olives
500gYellow Potato(es)
0.5unitLemon
150gGreen Beans
1unitGarlic Clove(s)
What you need sheet pan, parchment paper, bowls, pot, strainer
484 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 48g
16%
fat 19g
29%
cholesterol 88mg
29%
fiber 9g
36%
protein 33g
saturated 7g
35%
sodium 247mg
10%
sugar 7g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg