Cod en papillote

Ingredients

• 60 g dried tomatoes (in oil)
• 2 tbsp capers
• 1 Shallot
• 2 fresh garlic cloves
• 1 handful parsley
• 0.5 untreated lemon (zest and juice)
• 4 cod fillets (ready-to-cook, about 180 g each)
• Salt
• ground pepper

Instructions

1. 1.

   Drain the tomatoes and finely chop them with the drained capers. Peel and dice the shallot and garlic. Rinse the parsley, pat dry, remove leaves and chop. Mix all prepared ingredients with lemon zest.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Rinse the fish, pat dry and place each fillet on a sufficiently large sheet of parchment paper. Season both sides with salt and pepper and drizzle with lemon juice. Distribute the tomato-capers mixture over the fillets, season again, close the parcels tightly. Place on a baking tray and bake in the oven for 15-20 minutes. Remove from the oven, open the parcels just before serving.