Fresh fish — Always seems like such a great idea until the moment comes to buy it. Suddenly, we can’t find enough reasons to back-out: expensive, hard to prepare, bony, smelly, and not exactly the comfort food one craves. I’ve not heard of anyone binge eating cod while watching Grace and Frankie…
But let’s try again: fish is dope! It’s perfectly healthy, full of unsaturated fats and omega 3, good for the heart and blood pressure. And trust me, it can be really, really good.
This cod recipe for instance: fifteen minutes and four simple steps is all you need to get a tasty, colorful, exotic and truly delicious fish with mangoes and lychees.
Mangoes are poor in calories and rich in fiber. They have a high level of polyphenols, a strong antioxidant that protects the cells from damage caused by free radicals. It’s basically like eating Retinol…
As for lychees, they are lucky charms in China, where they have been cultivated and used in traditional medicine for 2000 years. They are believed to reduce stomach pain, headaches, and memory loss. Their high magnesium content also helps with sleep disorders.
One last thing before you rush to the fishmonger: “en papillote” comes from the French word “papillon,” for butterfly. It then was used in reference to the small pieces of paper with which women rolled up their hair to make it curl. It’s commonly used in French cuisine, as a great way to retain the flavors.
And now… Let’s cook!
Preparation: 15 minutes
Cooking Time: 15 minutes
Makes: 4 portions
What you need: parchment paper
- 4 cod loins (or any white fish loin or filet – without the skin)
- 2 ripe mangos
- 1 can of lychees (Chinese grocery stores and Walmart sell them)
- 1 lime
- salt & pepper
What to do:
- Cut the mangoes in two, peel them, remove the pits and cut their pulp into thin slices. If the pulp sticks to the pit, no worries! Just cut slices around the pit.
- Drain the lychees
- Preheat the oven to 400
- Cut 4 large squares of parchment paper. Spread the slices of mango in the center of each one, add cod loins on the mangos, then add 4 lychees on each cod. Season with salt, pepper and sprinkle with dill sprouts. Fold the wraps tightly (you can use a toothpick to keep it in place) and bake for 15 to 18 minutes.
- Put each papillote on a plate, open, drizzle with lime juice.
- Serve with a side of brown rice, quinoa or fresh asparagus.
Géraldine Smith, a Parisian born in 1965, worked as a special correspondent in Africa before she became editor-in-chief of cultural magazine Epok. Married to an American academic and writer, she currently lives with her family in North Carolina.