Winter Cod en Papillote with sweet potato and Jerusalem artichoke
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Preparation time
20 mn
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Cooking time
45 min
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Serves
02
The Ingredients
- 2 cod fillets
- 1 small sweet potato
- 2 beautiful Jerusalem artichokes, smooth with minimum bumps!
- 1 medium onion
- Salt and pepper to taste
- 2 drizzles of olive oil
- 2 servings of cooked wild rice (from Camargue or Saskatchewan, for example)
- Some coriander leaves to taste
Utensils
- 1 cutting board
- 2 sheets of Parchment paper 40cm long
- 2 sheets of Parchment paper 40cm long 1 baking dish
Steps to follow
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STEP 01
Preheat the oven to 180C or 350F.
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STEP 02
Wash and peel the onion, sweet potato and Jerusalem artichokes. Cut them all into small cubes of about 5mm to about 1cm.
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STEP 03
In the center of a sheet of parchment paper, place the cod fillet.
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STEP 04
Season to taste with salt and pepper.
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STEP 05
Cover the cod fillet generously with the vegetables.
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STEP 06
Salt and pepper to taste again.
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STEP 07
Drizzle with a touch of olive oil.
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STEP 08
Close the papillote by folding the edges. Place in the dish.
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STEP 09
Repeat the same operations for the second papillote.
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STEP 010
Put in a hot oven for 45 minutes.
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STEP 011
Serve immediately with wild rice and some fresh coriander leaves for garnish.
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