![]() ![]() ![]() ![]() Buttermilk ice cream with olive oil and fleur de sel (Glace au lait ribot, huile d'olive et fleur de sel)Ī collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.I removed the bay leaves (which he also doesn't mention, but you don't want to eat those) and in some cases they broke apart and little bits were buried in the bottom of the cake. I wasn't sure if this was supposed to be decorative - do you flip the cake over? But it bakes with a rounded top so I don't think that's the case. He also has you line the bottom of the cake pan with bay leaves before putting the batter on top and then never mentions them again. However, in the introduction to the recipe he talks about the unique way that he makes this cake, by melting the butter and using it to soak the flour (I can't remember the exact wording now) so I added the butter directly to the flour, which just made giant lumps. My inclination is to combine it with the other liquids and then add them all at once to the dry ingredients. Then drizzle a little olive oil on top of everything.The recipe skips a step in that it never tells you when to add the melted butter. Season it with salt and pepper.Īdd toppings. Top the cod with 2 to 3 lemon slices, a few slices of shallot, a handful of tomatoes and olives, and a spring of thyme. Add several slices of zucchini in the center of one half, then top with a piece of cod. They’re 12×16 inches - perfect for folding the fish into a pouch!Īssemble the packets. Fold the parchment paper in half, then open it. How To Make Cod en Papilloteīefore we get started, I suggest grabbing a box of these parchment paper sheets. For the olives, feel free to use Kalamata olives, green olives (I’m using Castlevetrano), or a combination of both!įind the printable recipe with measurements below. ![]() Vegetable: This recipe starts with a layer of zucchini slices, then it’s topped with grape tomatoes and olives.Seasoning & Aromatics: To infuse the cod with flavor, I’m using a simple combo of salt, pepper, fresh thyme, and lemon slices.Just try to make sure they’re all about the same size. But frozen filets will work just fine as long as you thaw them in the fridge the night before. Fish: I typically buy fresh cod filets from my local seafood store.Similar to my Greek sheet pan chicken, the cod is infused with bright Mediterranean flavors and surrounded by fresh vegetables. Mediterranean Cod en Papillote Ingredients It hits the spot with simple and fresh coastal flavors while ensuring you have four all-in-one meals done at the same time. So if you’re looking to up the ante of my garlic herb baked cod, this Mediterranean cod en papillote recipe is a no-brainer. It’s a French cooking technique where a combination of fish (or poultry) and veggies are folded into a parchment paper pouch, then perfectly steamed in the oven. Let’s just say I’m convinced that “ en papillote” (or “in paper”) has become one of my favorite ways to do weeknights. This Mediterranean cod en papillote is the most genius way to quickly achieve a simple, healthy, and super delicious dinner! Photo: Gayle McLeod What is En Papillote? ![]()
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