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Papillotes with cod, potatoes and lemon herb butter


15 minutes


15 minutes



Papillotes with cod, potatoes and lemon herb butter
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2 new potatoes, cut into 5 mm (1/4 in.) slices
250 ml (1 cup) unsalted butter, softened
125 ml (1/2 cup) chives, finely chopped
1 French shallot, thinly sliced
60 ml (1/4 cup) fresh parsley, chopped
60 ml (1/4 cup) fresh coriander, chopped

Zest of 1 lemon, grated
45 ml (3 tbsp.) lemon juice
Sea salt and freshly ground black pepper
Olive oil
4 cod fillets, cut from the middle part of the fish
4 sprigs of fresh thyme


  1. Cook the potatoes in salted boiling water.
  2. Remove from the heat halfway through cooking, while they are still slightly hard.
  3. Drain and set aside.
  4. In a bowl, using a fork, mix the butter with the herbs (except the thyme), the lemon zest and juice.
  5. Season with salt and pepper.
  6. Mix well until creamy and the lemon juice is completely incorporated.
  7. Set aside at room temperature. 
  8. Preheat the barbecue or the oven to 230 °C (450 °F).
  9. Cut 4 sheets, 30 x 20 cm (12 x 8 in.), of heavy-duty aluminum foil.
  10. Lightly oil the potato slices and place in the centre of each sheet.
  11. Top with a fillet.
  12. Garnish generously with lemon butter and one sprig of thyme.
  13. Fold the papillotes and seal well to keep the heat inside. 
  14. Place the papillotes on the grill (or in the oven on a baking sheet).
  15. Close the barbecue lid and cook for 8 to 10 minutes.
  16. Serve. 

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