One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my repertoire.
Filet of Cod "en papillote"
Gluten-free / dairy-free / Paleo & AIP
An excellent source of protein, B vitamins, and minerals like phosphorous and selenium, cod is a nutritious choice of fish. And, because we’re pairing it with a variety of your favourite vegetables, the nutritional density of these delicious little pockets will be even more impressive!
Ingredients (per portion)
- 150g filet of cod
- 1 tsp olive oil
- 2 slices of lemon
- 1 Tbsp dry white wine
- 1 branch of thyme, or
- 1 vanilla pod, split and laid on top of the vegetables (not AIP-compliant)
- various vegetables, sliced in “julienne”
- leeks (white part only)
- sweet potato
- red or yellow pepper (not AIP-compliant)
- pumpkin or butternut squash
- beets (** risk of staining)
- Preheat the oven to 450*F. Prepare parchment papers as per the number of guests. Each papillote will require a sheet approximately double the size of a regular sheet of paper (8 1/2 X 11), and you’ll fold each in half, lengthwise.
- Sprinkle the julienned vegetables with olive oil, and season with salt.
- Baste your cod filets with olive oil and season with salt.
- Create a small raft of vegetables right on the edge of the parchment paper, in the middle. Sprinkle with white wine and place the branch of thyme (or vanilla pod) on top.
- Place the filet of cod on top as well, and cover with 2 slices of lemon.
- Fold the parchment paper over to create a kind of envelope. Seal the papillote by folding together both edges of the parchment, several times, across the entire length and on both sides of the pocket.
- Bake 10-12 minutes in the oven, or until the papillote inflates due to the steam coming off of the food inside.
- Serve immediately, each papillote intact on each guest’s plate. With a snip or two of a pair of scissors, your guests will reveal the scents and colours of this delicious dish!
On completion of cooking school in 2018, Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In her 19th century home made of stone, she teaches clients to reclaim healthful culinary traditions from the past. Jan also hosts visitors to the region, ensuring that their dietary restrictions -- be they gluten-free, Paleo, or AIP -- are respected to a T.