Cod en papillote, green pepper, raspberry
Ingredients
For
4
personnes
- 4 cod fillets (120g/150g each)
- 2 green peppers
- About twenty fresh raspberries
- 2 tablespoons of olive oil from Haute-Provence PDO
Tip
Serve with a little rice for a complete meal!If you don’t have any PDO olive oil from Haute-Provence, choose a full-flavoured French olive oil, such as one made from the Aglandau, Picholine or Olivière varieties...
Instructions
- Dice the peppers into very small cubes, fry them in a pan for a few minutes – they should remain crunchy – and season with salt.
Cut the raspberries in half and mix them with the diced peppers and 2 tablespoons of Haute-Provence olive oil PDO.
- Place each cod fillet on a rectangle of baking paper, season with salt and pepper, and spoon over the pepper and raspberry mixture. Seal the parcels and bake in a preheated oven at 180°C for 10–15 minutes.
Tip
Serve with a little rice for a complete meal!If you don’t have any PDO olive oil from Haute-Provence, choose a full-flavoured French olive oil, such as one made from the Aglandau, Picholine or Olivière varieties...
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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