Papillote de cabillaud à la citronnelle, gingembre, citron vert et basilic thaï
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recette

Cod with lemongrass ‘en papillote’, ginger, lime and Thai basil

  • Preparation 15 min
  • Cooking time 25 min
  • For 2 servings

Ingredients

    • 2 thick cod fillets, skinless and boneless (150-200 g each)
    • 1 shallot
    • 2 garlic cloves
    • 125 g snow peas
    • 1 zucchini
    • 125 g cherry tomatoes (about 10)
    • 25 cl coconut milk
    • 1 teaspoon fish sauce
    • A piece of fresh ginger (1cm)
    • 1 lemongrass stalk
    • 3 sprigs of fresh cilantro
    • 3 sprigs of fresh Thai basil
    • Zest and juice of one lime
    • Salt, freshly ground black pepper

  • Garnish

    • 1 sprig of Thai basil, chopped
    • 1 fresh red chili

Preheat the oven to 180°C (fan-assisted).

Peel and finely chop the shallot, garlic, and ginger. Chop the lemongrass into small pieces and crush it with the blade of a knife.

Slice the courgette into thin slices, about 3-4 mm thick. Finely chop the chili. Roughly chop the rinsed herbs. Grate the zest and squeeze the juice of the lime.

In a small bowl, mix the coconut milk, fish sauce, garlic, shallot, ginger, lemongrass, lime juice, and herbs. Leave to infuse for 10 minutes.

Place the cod fillets in the ‘Papillote’ Oven Dish. Arrange the snow peas, cherry tomatoes, and courgette slices around the fish, then pour the sauce over everything. Season with salt and pepper, then close the lid.

Transfer the ‘Papillote’ Oven Dish to the oven and bake for about 20 minutes. Remove from the oven and leave to rest for 5-10 minutes without opening the lid.

Serve immediately, sprinkled with lime zest, chopped chili, and chopped Thai basil at the last moment.

Tip: Serve with white rice or Thai rice.