Poisson provencal

Poisson en papillote

Jan 23 2019


20-25 mn

Serves 5

The preparation is the easiest way I know to make fish. You simply combine all the ingredients in little packages, place in the oven and wait for it to be cooked.


  • 5 pieces of cod (or any kind of white fish would do)
  • 1/2 cup of cherry tomatoes, cut in 2
  • 1/2 cup of pesto sauce (store bought works great)
  • 1/2 cup of olives, pitted and cut in 2
  • 2 shallots, thinly sliced
  • 3-4 bunch o baby spinach
  • 1 lemon, sliced
  • 1 bunch of fresh basil leaves, thinly sliced
  • 2-3 tbsp of olive oil
  • Salt and pepper


Preheat the oven at 375F.

Cut 5 pieces of aluminum foil and 5 pieces of parchment paper.

Place 1 piece of parchment paper on top of foil and add a small bed of spinach and the fish. Spread 1 tbsp of pesto sauce, a couple of olives, cherry tomatoes, 2-3 slices of shallots, 1 slice of lemon, 1 drizzle of olive oil  and finally some salt and pepper. Fold the foil to create a closed package and repeat with the other pieces of fish.

Place all the fish packs on a baking tray and transfer to the oven for 12-15 minutes until fish is flaky and cooked through.

When done open the packs and sprinkle some fresh basil leaves on top.

Enjoy with some rice (cauliflower rice), mash potatoes, or green veggies.

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