Cod en papillote with tomatoes and black olives in olive oil
Ingredients
For
6
personnes
- 6 cod fillets
- 300g cherry tomatoes
- 6 sprigs of basil
- 12 sprigs of thyme
- 100 g of black Nyons olives PDO
- 3 tbsp toasted flaked almonds (or pine nuts)
- 4 tablespoons of olive oil from the Baux-de-Provence Valley – olives ripened PDO
- Salt and pepper
Tip
You can make this recipe using another white fish or salmon!
Instructions
- Preheat the oven to 180 °C (gas mark 6).
- Rinse the cherry tomatoes and cut them in half. Remove the basil leaves from the stems and chop them finely.
- In a salad bowl, mix together the cherry tomatoes, 3 tablespoons of olive oil, the basil, the thyme, the olives, salt and pepper.
- Cut out 6 large squares of baking paper.
- Arrange the tomatoes and herbs in the centre of each plate, then place a fillet of cod on top.
- Sprinkle with toasted almonds (or pine nuts), drizzle with a little olive oil, and season with salt and pepper. Seal the parcels. Place them on the roasting tray, put them in the oven and bake for 20 minutes.
- Serve straight from the oven, with basmati rice.
Tip
You can make this recipe using another white fish or salmon!
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.
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