Cod en papillote with leeks, carrots and potatoes

Ingredients

For 1 serving

• Cod200 g
• Leek80 g
• Carrots100 g
• Potatoes180 g
• Thyme2 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: October – March

Method

1. Heat the oven to 190 °C (conventional) and bring a small pan of water to the boil. Trim the leek, wash it well between the layers and slice thinly; peel the carrots and potatoes and slice them thinly, about 3 mm.
2. Salt the water and blanch the vegetables for 5 minutes, until they start to soften; drain well.
3. On a large sheet of baking paper spread out the vegetables, lay the dried cod on top and season with the thyme leaves, oil, salt and black pepper.
4. Close the parcel by folding and rolling the edges tightly, put it on a baking tray and bake for 20 minutes, until puffed and the fish is white and flakes.
5. Open it carefully, watching out for the steam, and serve the cod with the vegetables and their juices.