Lemon-Herb Cod & White Beans en Papillote

Ingredients

• 1 cup (87 g) fennel bulb, thinly sliced
• 1/2 cup (90 g) cannellini beans, no salt added, rinsed
• 5 oz (142 g) cod fillet
• a pinch of fine sea salt and black pepper
• 1 cup (149 g) cherry tomatoes
• 2 tbsp (17 g) Kalamata olives, rinsed, torn
• 2 garlic cloves, sliced
• 1 tsp (1 g) fresh thyme leaves, plus 2 small sprigs
• 2 tsp (10 ml) olive oil
• 2 tbsp (30 ml) fresh lemon juice

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Method

1. Heat the oven to 400°F (200°C). On a large sheet of parchment, lay the fennel and beans, set the cod on top and season with the salt and pepper.
2. Add the tomatoes, olives, garlic, thyme and oil, then fold the parchment into a sealed parcel with room for steam. Set it on a baking sheet.
3. Bake for 16 to 18 minutes, until the fish flakes and reaches 145°F (63°C). Open it at the table and finish with the lemon juice.