Fillet of cod in the envelope

Fillet of cod in the envelope

Ingredients:
Cod fillet – 350 g;
Sun-dried tomatoes – 40 g;
Black olives without stone (better Ajarian) – 30 g;
Lemon – 20 g;
Parsley – 2 g;
Thyme – 2 g;
Salt and spices – to taste.

Preparation:
Parchment paper cut a circle with a diameter of 35 – 40 cm. Cod fillet (one piece) put on half of parchment, garnish with a slice of lemon, a sprig of thyme, finely chopped parsley. Sprinkle with spices and salt. Coarsely chop the sun-dried tomatoes and olives, put them on the top and on the sides of the fish.
Cover the cod second semi-circle of parchment (folded it in half), the edges wrap up, turned to a sealed “envelope”.
Bake at 180 degrees for 10-12 minutes. Serve straight into envelopes.

Fillet of cod in the envelope

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