Cod ‘en papillote’ with apricots and lentils

Cod ‘en papillote’ with apricots and lentils

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Paul Breuer

Paul Breuer

Social Media Manager at Kitchen Stories

www.instagram.com/treats.berlin
"This dish is much easier than it looks. The 'en papillote' cooking method—steaming in a sealed parchment or foil packet—is one of the gentlest techniques in classical cuisine. The fish cooks in its own steam, retains its delicate flavor, and intensely absorbs the accompanying aromas. The folding doesn't have to be perfect the first time. the main thing is that the packet is well-sealed so the aromas can optimally infuse the fish. The flavor combination may seem unusual at first glance, but you will be surprised at how wonderfully the fish harmonizes with the sweet apricots and savory olives. The tarragon then adds a very special, anise-like note on top. If you can't find it, it can easily be replaced by thyme or rosemary."
Difficulty
Easy 👌
Preparation
30 min
Baking
15 min
Resting
0 min

Ingredients

2Servings
MetricImperial
250 g
cod fillets
50 g
jarred pitted Kalamata olives
50 g
jarred pitted green olives
100 g
apricots
½ clove
garlic
15 g
tarragon
1
lemons
2
shallots
2 tbsp
butter
2 tbsp
olive oil
50 g
mountain lentils
100 g
vegetable broth
salt
pepper

Utensils

knife, cutting board, bowl, parchment paper, pot

Nutrition per serving

Cal823
Fat65 g
Protein31 g
Carb30 g
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  • Step 1/3

    Preheat oven to 200°C/ 390°F. Pit and halve apricots. Slice lemons. Finely dice shallots, chop garlic. Finely chop half of tarragon. Cut olives into fine rings and mix with shallots, garlic, olive oil, finely chopped tarragon, and some salt in a small bowl.
    • 100 g apricots
    • 1 lemons
    • 2 shallots
    • ½ clove garlic
    • 7½ g tarragon
    • 50 g jarred pitted Kalamata olives
    • 50 g jarred pitted green olives
    • salt
    • knife
    • cutting board
    • bowl

    Preheat oven to 200°C/ 390°F. Pit and halve apricots. Slice lemons. Finely dice shallots, chop garlic. Finely chop half of tarragon. Cut olives into fine rings and mix with shallots, garlic, olive oil, finely chopped tarragon, and some salt in a small bowl.

  • Step 2/3

    For each packet, place cod and a quarter of the apricots on one half of a large piece of parchment paper. Top with a quarter of each lemon slices, olive mixture, tarragon, and a piece of butter. Fold other half of parchment paper over fish and fold edges together until a small packet is completely sealed.
    • 250 g cod fillets
    • 2 tbsp butter
    • 7½ g tarragon
    • parchment paper

    For each packet, place cod and a quarter of the apricots on one half of a large piece of parchment paper. Top with a quarter of each lemon slices, olive mixture, tarragon, and a piece of butter. Fold other half of parchment paper over fish and fold edges together until a small packet is completely sealed.

  • Step 3/3

    Add packets to preheated oven for approx. 15 min. While fish cooks, add mountain lentils to a pot, add vegetable broth and let simmer according to package instructions. Remove packets from oven and serve on bed of lentils. For serving, top with more fresh tarragon and fresh pepper.
    • 50 g mountain lentils
    • 100 g vegetable broth
    • pepper
    • pot

    Add packets to preheated oven for approx. 15 min. While fish cooks, add mountain lentils to a pot, add vegetable broth and let simmer according to package instructions. Remove packets from oven and serve on bed of lentils. For serving, top with more fresh tarragon and fresh pepper.

  • Enjoy your meal!

    Cod ‘en papillote’ with apricots and lentils

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