Cod fish en papillote with dried fruits

1. Preheat the oven at 180°C (th. 6). Wash the tomatoes and cut into cubes. Peel the onion and chop, then mince the branches of chives.

2. In a bowl, mix the peanut oil with orange juice. Cut 4 sheets of parchment paper of about 40 cm long. Pass under the tap to moisten.

3. Place the pieces of fish and add the tomatoes then the onions on top. Sprinkle with crushed pink peppercorns. Drizzle hazelnut oil. Season with salt and pepper. Close the parcels tightly.

4. Place the papillotes on a grill pan and bake for 20 minutes.

5. Serve with dried pears and apricots.

Photo credit : Fotolia