Lime and herb fish en papillote with broad beans and peas
We suggest you to cook fish en papillote with herbs and lime, broad beans and peas with our easy recipe.
1. Wash, drain and loosen, and chop the tarragon. Add 3 tablespoons of olive oil into the bowl with the chopped tarragon.
2. Squeeze the juice of a lime and cut the other into fine slices. Place the cod fish fillets on a baking dish, sprinkle with lime juice and 3 tablespoons of olive oil.
3. Preheat the oven at 210°C (th. 7).
4. Cut 6 sheets of parchment paper. Place the fillet in the centre of each papillote with a fennel, a slice of lime and a little marinade. Close the papillotes with the aid of a toothpick.
5. Arrange the parcels on an oven tray, bake for 15 minutes.
6. Steam the broad beans and the peas for 6 to 7 minutes. Pour the vegetables onto a plate, sprink with the tarragon infused oil and the sea salt.
7. Serve the papillote open and sprinkle with sea salt. Serve with the green vegetables.
Our cooking tip: For 400 g of peas and broad beans, count 1kg of each for the shelling.
Photo credit : Sucré Salé
