Recipe by Kasha
From the back of a box in France!! A really good, verstaile recipe, change the fish and herbs according to taste and availability. I like salmon filets or cod filets the best. I often use one recipe of BEURRE BLANC SAUCE to pour into individual papillottes after cooking. Not necessary, but nice!!
Top Review by Katanashrp
Wow! I was skeptical about the lack of butter/oil in the recipe but was very pleasantly surprised by the outcome, which was mouth watering to say the least. I dislike chives so I used fresh oregano and the flavor was outstanding. I highly recommend this recipe to anyone, whether they are watching the calories, or not. In addition, I'm not a bug fan of zucchini, but I loved it in this recipe. Thank you very much Kasha.
- 800 g cod fish fillets
- 4 small zucchini, ribboned
- 2 small tomatoes, diced
- 4 teaspoons fresh chives, chopped
- 4 teaspoons fresh parsley, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Put two fairly long pieces of tin foil on the counter, in a cross pattern.
- You need to bring them up over the food and carefully scrunch them closed so make sure you have enough.
- Put a bed of ribboned zucchini down in the center of the foil, use a carrot peeler to easily ribbon the zucchini the long way.
- Put a 200 gram filet of cod or salmon (or sometimes I mix!) on top of the zucchini ribbons.
- Cover with half a diced tomato.
- Salt, pepper, add chopped herbs.
- Carefully bring up the sides of the foil so everything is inside and closed well and scrunch.
- The goal is to let no steam escape while cooking.
- Bake in a 400° preheated oven 15 to 20 minutes.
- Put the whole package on a plate and open to serve.
- Add the beurre Blanc sauce directly to the open package if using.
- I always serve the whole thing still in the foil on the plate--make for very easy cleanup too.