Cod en papillote with exotic fruits

1. Peel the mangos, cut in half, remove the core and cut the pulp into strips. Drain the lychees. Wash and dry dill. Squeeze the lemon. Preheat the oven to th.7 – 210°C.

2. Cut 4 large squares of parchment paper. Place 1 cod fillet in the center of each of them and spread around the mango slices and lychees. Add salt and pepper and sprinkle with fennel seeds and sprigs of dill. Drizzle with olive oil. Sseal the parcels and bake for 20 minutes.

3. Approximately 5 minutes before the end of cooking, pour the cream and lemon juice in a saucepan, season and heat without boiling. Remove from the oven, serve with the sauce.

Photo credit: Sucré Salé