Cod fish in Papillote 

This week we are going extra healthy we are cooking Cod fish in PAPILLOTE.
But, What is the "Papillote" Technique?
"Papillote" is a French cooking technique that involves wrapping food in parchment paper (or foil) and baking it. The food is enclosed in a packet, allowing it to steam in its own juices along with any seasonings or vegetables you add. This method keeps the flavors and moisture locked in, resulting in tender, flavorful dishes. It’s a healthy, low-fat way to cook and works particularly well with fish, like the cod we’ll be preparing this week.
Ingredients:
- Cod fillets
- Fresh tomatoes
- Sun-dried tomatoes
- Purple onion
- Pitted black olives
- Capers
- Oregano
- Thyme
- Salt, pepper, and olive oil
- 1 lemon for garnish
- Parchment paper
Instructions:
1. Layer the base:
Place sliced fresh tomatoes on a piece of parchment paper, followed by slices of purple onion. Sprinkle with black pepper.
2. Add the cod:
Lay the cod fillet on top, with the skin side down.
3. Top it off:
Add sun-dried tomatoes, capers, thyme, oregano and pitted black olives on top of the fish.
4. Season:
Drizzle with a splash of olive oil. Be cautious with the salt, as the capers and sun-dried tomatoes are already salty. Garnish with lemon slices on top.
5. Seal the package:
Fold the parchment paper over the ingredients, forming a sealed package to lock in the steam.
6. Cook:
Place the papillote package in the air fryer (or oven) and cook at 205°C (400°F) for 15 to 20 minutes.
The result will be a perfectly cooked, tender cod with the fresh and vibrant flavors of tomatoes, olives, and herbs!
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