Morue à la moutarde de Dijon et légumes cubains de saison

The recipe begins by cutting 600 g of cod into portions and chopping red and yellow bell peppers, a red onion, and cherry tomatoes. A simple dressing is made by whisking Dijon mustard, olive oil, lemon juice, salt, and pepper. The fish and vegetables are tossed in the dressing and left to marinate for ten minutes. Next, parchment sheets are cut to A4 size, folded along the edges, and filled with a layer of thyme and rosemary, followed by the marinated fish and vegetables, and topped with the remaining dressing. The parcels are baked at 180 °C for 25–30 minutes until the fish is cooked through. A creamy sauce is prepared by melting 60 g of cheese with 200 ml of 20 % cream, adding dried garlic, pepper, and salt, and simmering until thickened, which pairs well with the fish and vegetables.