Cod and vegetables en papillote with creamy igor gorgonzola

Ingredients

Preparation

Cut the vegetables into thin strips. Steam the carrots for 5 minutes, add the leek and cook for 5 more minutes. Cut out a 40 x 25 cm rectangle of baking paper.

Fold the paper in the middle. Make a bed of vegetables on part of the paper and season with salt and pepper. Place the cod on top with a drizzle of extra-virgin olive oil and lemon juice.

Crimp the papillote parcel closed and cook for 8 to 12 minutes (depending on the thickness of the cod) in the oven at 190º. Open the papillote parcel and finish by placing the creamy Gorgonzola on top of the cod.

Notes: The cod can be replaced by any fish and the cooking time will depend on size and desired cooking point.