Sicilian cod fish en papillote

1. Heat a drizzle of olive oil in a thick based pot, add 2 branches of fresh thyme and a bay leaf and the bird peppers.

2. Add the crushed garlic, then pour in the peeled tomatoes. Add salt and pepper. Cook for 5 minutes on high heat. Then reduce the heat and leave it to simmer until the sauce becomes thick. Remove the pepper and the herbs at the end of the cooking, taste and adjust seasoning. Preheat the oven to 180°C (th. 6).

3. Place 4 large pieces of baking paper on a work station, place the cod fish fillets in the centre and salt them. Drain and rinse the capers. Combine the chopped black olives, capers with the spiced tomato sauce, and pour over.

4. Add a sprig of rosemary in each parcel and close tightly with wooden clips or kitchen string. Place each parcel on a baking sheet and bake for 9 to 10 minutes. Remove from oven.

5. Open the parcels and serve.

Photo credit : Sucré Salé