Cooking Instructions:

1. Place the fish fillet in lukewarm water for 20minutes, then remove from the foil and let in the fridge for 10 minutes. Cut 8 squares of approximately 40 x 40 centimeters of baking paper. Form some papillots opened on the top with the squares and close the extremities with a cooking string. Then, peel and cut the onion in slices. Brown them briefly in olive oil and dispose them in the bottom of the papillots.

2. Cut then the olive in slices or in washers and cut thinly two caper flowers. Cut the zucchini in thin slices and the cherry tomatoes in four. Dispose the olives, the cut caper flowers, the zucchini and the cherry tomatoes on the onions in the papillots. To decorate, add a piece of vegetable on the side. Make some lemon zest and set aside for the tomato sauce. Cut the lemon in thin slices.

3. Preheat the oven to 180°C to upper-lower heat mode. Dispose the saithe’s backs on the vegetables and add two thin lemon slices on the fish. For those who wish, you can also add a sprig of rosemary, some tomatoes quarters and a few capers. Cook the saithe’s papillots 20 to 30 minutes on a grid in the middle of the oven.

Pour la sauce tomate

4. Brown the onion dices in some olive oil. Incorporate some concentrated tomatoes, then add the broth, the lemon zest and some sugar. Then, add the herbs and boil everything. Reduce the heat and let simmer the sauce 10 to 15 minutes by stirring from time to time.

5. Just before serving, add the cream and season with salt and pepper.

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