| Prep: 20 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 3g | 25g |
| sugars | fibre | protein | salt |
| 5g | 6g | 30g | 0.8g |
Why I Love French Papillote de cabillaud et légumes du printemps, quinoa aux herbes et sauce au citron et à l’huile d’olive
There’s something truly magical about the simplicity and elegance of French cuisine. It’s a gastronomic journey that combines refined flavors with an artful presentation. One recipe that perfectly embodies this is Papillote de cabillaud et légumes du printemps, quinoa aux herbes et sauce au citron et à l’huile d’olive. Not only does it make use of fresh, seasonal vegetables, but it also brings out the rich yet delicate flavors of cod.
This dish brings me back to my roots every time I prepare it. Growing up in Louisiana with French ancestry, my culinary world was a beautiful blend of Creole richness and French finesse. The technique of cooking en papillote, or in parchment paper, is pure French sophistication, enveloping the ingredients in a steamy, aromatic pouch that locks in flavors and nutrients.
The Versatility of Ingredients
What I love most about this recipe is its versatility. The spring vegetables—zucchini, carrots, bell peppers, fennel, and asparagus—add a colorful and nutritious array to the dish. Their freshness and crunch perfectly complement the tenderness of the cod fillets. You can easily swap these vegetables based on seasonality or your personal preference, making it a dish that evolves throughout the year.
The quinoa, cooked with fresh herbs like parsley, chives, and mint, serves as a protein-packed base, absorbing the lemony, olive oil dressing beautifully. This combination makes every bite a burst of zesty brightness, balanced by earthy undertones from the thyme and rosemary sprigs nestled between the fish and vegetables.
An Inspiration from Classic French Chefs
While many chefs have left their mark on the culinary world, Jacques Pépin has been a particularly strong influence on my cooking style. Known for his dedication to simplicity and flavor, Pépin’s techniques resonate in this recipe. His philosophy that good food doesn’t need to be complicated shines through in the uncomplicated yet flavorful approach of this dish.
The Papillote de cabillaud et légumes du printemps, quinoa aux herbes et sauce au citron et à l’huile d’olive might remind you of other classic French dishes like ratatouille or even a Provençal tian, where the emphasis is on fresh, high-quality produce. It’s similar in spirit to these dishes but offers a heartier protein component that could stand alone as a complete meal or be paired with a simple green salad.
This particular recipe will always have a special place in my heart and kitchen. It’s not just a meal; it’s a celebration of seasonal produce, the purity of flavors, and the elegance of French culinary tradition. Whether you’re an avid cook or just starting, this dish promises a delightful and rewarding experience that appeals to both the palate and the soul.
What You’ll Need
- 6 cod fillets (approximately 6 oz each)
- 2 zucchini, thinly sliced
- 2 carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small fennel bulb, thinly sliced
- 12 asparagus spears, trimmed and cut into 2-inch pieces
- 6 sprigs of fresh thyme
- 6 sprigs of fresh rosemary
- 1 lemon, thinly sliced
- 2 cups quinoa
- 4 cups water
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh mint
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lemon juice (about 3 lemons)
- Salt and pepper to taste
- Olive oil spray or a little extra olive oil for drizzling
- Parchment paper or aluminum foil for the papillotes
Method
Step One
Preheat your oven to 375°F (190°C).
Step Two
Rinse and drain the quinoa. In a medium saucepan, bring the 4 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and stir in the chopped parsley, chives, and mint. Season with salt and pepper to taste. Set aside.
Step Three
Prepare the parchment paper or aluminum foil by cutting it into large squares, about 12×12 inches each. You will need 6 squares for the papillotes.
Step Four
In a large bowl, combine the zucchini, carrots, red bell pepper, yellow bell pepper, fennel, and asparagus. Toss with a little salt, pepper, and some olive oil spray or a drizzle of olive oil.
Step Five
Place a cod fillet in the center of each parchment paper or foil square. Top each fillet with a portion of the mixed vegetables. Place one sprig of thyme and one sprig of rosemary on top of the vegetables. Add a thin slice of lemon on top.
Step Six
Fold the parchment paper or foil over the fish and vegetables to create a sealed packet. Ensure that the edges are tightly folded to prevent steam from escaping.
Step Seven
Place the papillotes on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the fish is cooked through and the vegetables are tender.
Step Eight
While the papillotes are baking, prepare the lemon and olive oil sauce. In a small bowl, whisk together the 1/2 cup of extra virgin olive oil and the 1/2 cup of fresh lemon juice. Season with salt and pepper to taste.
Step Nine
Once the papillotes are done, carefully open them to release the steam. Be cautious as the steam will be hot.
Step Ten
Serve each cod papillote with a generous helping of the herbed quinoa. Drizzle the lemon and olive oil sauce over the fish and vegetables before serving. Enjoy your Papillote de cabillaud et légumes du printemps, quinoa aux herbes et sauce au citron et à l’huile d’olive. Bon appétit!
