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Oven-baked cod with a julienne of vegetables

Oven-baked cod with a julienne of vegetables

Ingredients per person:

  • 200g fish (cod or sea bass loin or fillet of turbot)
  • 2cl Cointreau
  • Julienne of vegetables: carrots, yellow carrots, leeks, Swiss chard
  • Salt, pepper or crushed pink peppercorns

Method:

  • Step 1

    Cut out a large square of greaseproof paper

  • Step 2

    Place the julienne of vegetables in the centre

  • Step 3

    Add the fish fillet or loin

  • Step 4

    Season with salt, pepper or crushed pink peppercorns

  • Step 5

    Close up the paper to form a parcel (without sealing too tightly)

  • Step 6

    Cook for 15 minutes at 180°C

  • Step 7

    Transfer the contents of the parcel to a plate

  • Step 8

    Spray with Cointreau Cuisine and serve