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Cod en papillote with squid, tomato and fennel
Fruit and vegetables
2 sprigs fresh
thyme
, chopped
1 ripe
beef tomato
, sliced
1
courgette
, cut into thin strips
few sprigs monk’s beard
4
thyme
sprigs
2 tbsp finely chopped
dill
1
orange
, zest only, grated
Tins, packets and jars
handful black
olives
, chopped
2 pinches
dried chilli
flakes
Cooking ingredients
200g/7oz chickpea or
gram flour
80ml/2¾fl oz
olive oil
, plus 2 tbsp for frying
large pinch sea
salt
25ml/1fl oz
red wine vinegar
2 tbsp
olive oil
2
bay leaves
2 tbsp
olive oil
salt and freshly ground
black pepper
Meat, fish and poultry
400g/14oz
cod
, lightly salted, cut into cubes
2 small or medium
squid
, cleaned and thinly sliced
Other
handful
sun-dried tomatoes
in oil, chopped
200ml/7fl oz
white wine
Back to recipe
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