Bart's Recipes
Preheat the oven to 200 degrees and lay out a large piece of parchment paper. Rinse the green asparagus, trim off the tough lower ends, and rinse the cherry tomatoes. Pat the cod fillet dry with paper towels so excess moisture does not interfere with the cooking.
Place the cod in the center of the parchment paper. Arrange the asparagus and cherry tomatoes around the fish. Drizzle the olive oil evenly over the ingredients. Place the lemon slice and fresh dill on top of the cod. Fold the edges of the paper toward each other and roll them shut firmly, creating a sealed packet from which no air can escape.
Place the papillotte on a baking sheet and slide it into the center of the oven. Bake the cod and vegetables for 15 to 18 minutes until cooked through. Because the packet is sealed, the fish steams in its own juices and nutrients are optimally retained.
Remove the baking sheet from the oven and transfer the packet to a plate. Carefully unfold the parchment paper, taking care to watch out for the hot steam that escapes immediately. Serve the meal directly from the opened paper.
