Grande Papillote by @louloukitchen_
2 servings
🥒
Courgette
🥔
Potato
🐟
300 g
Cod
🍅
150 g
Cherry tomatoes
🍅
40 g
Sun-dried tomatoes
🫒
75 ml
Olive oil
🍋
45 ml
Lemon
🌿
1 g
Oregano
🌼
15 g
Wholegrain mustard
🍯
21 g
Honey
Preheat
Preheat the oven to 200°C / 390°F and line the ovenproof baking dish with parchment paper.
Slice
courgette
Slice the courgette into thin rounds with the mandoline slicer.
- Slice
potatoes
Slice the potatoes into thin rounds with the mandoline slicer.
Lay- courgette
Lay the courgette rounds across the lined baking dish.
Layer- potatoes
- courgette
Layer the potato rounds over the courgette.
Mix
olive oil
lemon juice
dried oregano
Mix 3 tbsp olive oil, lemon juice, and dried oregano in a small bowl.
Pour- courgette
- potatoes
- olive oil
Pour the lemon-oregano oil over the vegetables and coat them evenly.
- Layer
cherry tomatoes- Courgette
- Potato
Scatter the cherry tomatoes and sun-dried tomatoes over the vegetable layers.
- Place
cod fillets- Courgette
- Potato
Place the cod fillets on top of the vegetables.
- Mix
wholegrain mustard- honey
Mix wholegrain mustard, honey, and the remaining 1 tbsp olive oil in a small bowl.
- Brush
- cod fillets
- wholegrain mustard
- honey
Brush the honey-mustard sauce over the cod fillets.
- Bake
- cod fillets
- courgette
- potatoes
Bake the papillote for 25 min at 200°C / 390°F.
- Step
Remove the parchment paper and raise the oven temperature to 250°C / 480°F.
- Bake
- cod fillets
- courgette
- potatoes
Bake uncovered for 5 min, until the vegetables are confit and the cod flakes easily.
Divide- cod fillets
- courgette
- potatoes
Divide the vegetables and cod between 2 plates, then spoon over any remaining sauce.
Grande Papillote by @louloukitchen_
2 servings
🥒
Courgette
🥔
Potato
🐟
300 g
Cod
🍅
150 g
Cherry tomatoes
🍅
40 g
Sun-dried tomatoes
🫒
75 ml
Olive oil
🍋
45 ml
Lemon
🌿
1 g
Oregano
🌼
15 g
Wholegrain mustard
🍯
21 g
Honey
Preparation Steps
Step 1/15
Preheat the oven to 200°C / 390°F and line the ovenproof baking dish with parchment paper.
Step 2/15
Slice the courgette into thin rounds with the mandoline slicer.
Step 3/15
Slice the potatoes into thin rounds with the mandoline slicer.
Step 4/15
Lay the courgette rounds across the lined baking dish.
Step 5/15
Layer the potato rounds over the courgette.
Step 6/15
Mix 3 tbsp olive oil, lemon juice, and dried oregano in a small bowl.
Step 7/15
Pour the lemon-oregano oil over the vegetables and coat them evenly.
Step 8/15
Scatter the cherry tomatoes and sun-dried tomatoes over the vegetable layers.
Step 9/15
Place the cod fillets on top of the vegetables.
Step 10/15
Mix wholegrain mustard, honey, and the remaining 1 tbsp olive oil in a small bowl.
Step 11/15
Brush the honey-mustard sauce over the cod fillets.
Step 12/15
Bake the papillote for 25 min at 200°C / 390°F.
Step 13/15
Remove the parchment paper and raise the oven temperature to 250°C / 480°F.
Step 14/15
Bake uncovered for 5 min, until the vegetables are confit and the cod flakes easily.
Step 15/15
Divide the vegetables and cod between 2 plates, then spoon over any remaining sauce.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
to inform
Dietetics
Dietary regimen
Calories
505 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
30 minutes
Overall
45 minutes
Difficulty
Level
Medium (2/4)
Steps
15 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@louloukitchen_
Origin
Cuisine
Geographic
France, Europe
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos