Healthy Fish En Papillotte

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From the back of a box in france!! A really good, verstaile recipe, change the fish and herbs according to taste and availability. I like salmon filets or cod filets the best. I often use one recipe of beurre blanc sauce to pour into individual papillottes after cooking. Not necessary, but nice!!!

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Steps

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Put two fairly long pieces of tin foil on the counter , in a cross pattern.

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You need to bring them up over the food and carefully scrunch them closed so make sure you have enough.

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Put a bed of ribboned zucchini down in the center of the foil , use a carrot peeler to easily ribbon the zucchini the long way.

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Put a 200 gram filet of cod or salmon on top of the zucchini ribbons.

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Cover with half a diced tomato.

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Salt , pepper , add chopped herbs.

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Carefully bring up the sides of the foil so everything is inside and closed well and scrunch.

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The goal is to let no steam escape while cooking.

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Bake in a 400 preheated oven 15 to 20 minutes.

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Put the whole package on a plate and open to serve.

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Add the beurre blanc sauce directly to the open package if using.

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I always serve the whole thing still in the foil on the plate--make for very easy cleanup too.

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Ingredients

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cod fish fillets, zucchini, tomatoes, fresh chives, fresh parsley, salt, pepper