Main course

Bacalao al papilotte

We ran across this dish on Instagram. It was first posted by Barcelona-based cook Núria Bartolomé. In its purest form, this is a great keto-style lunch. For a more substantial meal, steam some new potatoes and toss them in butter and mint for a classic side. This originally used an air fryer (I know), but we have reverted this to a conventional oven.

Bacalao al papilotte

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By Núria Bartolomé Serves: 2
Cooking Time: 15 mins


  • 2 tomatoes, sliced
  • Sea salt and freshly ground black pepper
  • 1 red onion, sliced
  • 2 cod fillets
  • 3 sundried tomatoes
  • Handful of pitted black olives
  • 1 tbsp capers
  • 2 slices of lemon
  • Sprig of thyme
  • Drizzle of olive oil



Heat an oven to 200˚C.


On two large squares of baking parchment, arrange the tomatoes on the paper and season. Sprinkle over the red onion. Place the cod on top. Tear the sundried tomatoes and dot over the fish. Add olives, capers, and lemon. Drizzle with olive oil.


Wrap up the dish in a parcel and cook in the oven for 15 mins. Serve in the paper.

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