The preparation

• Salt and pepper the pieces of fish, sprinkle them with aromatic herbs. Cover with cling film and put in the refrigerator.
• During this time, prepare the vegetables julienne-style with the carrots and peeled courgettes.
• Preheat your oven to 180°C.
• Cut out 4 large squares of parchment paper and place the julienne vegetables in the middle of each.
• Then lay the cod fillets on top and cover with a lemon slice, two slices of tomatoes and some peppercorns.
• Flavour with a dash of olive oil and Riesling.
• Close up the squares to seal the papillotes.
• Place in a dish in the oven and let cook about 20 minutes.
• Salt and pepper the pieces of fish, sprinkle them with aromatic herbs. Cover with cling film and put in the refrigerator.
• During this time, prepare the vegetables julienne-style with the carrots and peeled courgettes.
• Preheat your oven to 180°C.
• Cut out 4 large squares of parchment paper and place the julienne vegetables in the middle of each.
• Then lay the cod fillets on top and cover with a lemon slice, two slices of tomatoes and some peppercorns.
• Flavour with a dash of olive oil and Riesling.
• Close up the squares to seal the papillotes.
• Place in a dish in the oven and let cook about 20 minutes.