Papillote of coconut cod with fresh salad

For four people:


Cut the zucchini into small cubes. In a pan, pour the cubes and pine nuts. Add half a glass of water. Cook on high heat. Once the water has evaporated, taste the courgettes, they must be crunchy. Cook the bulghur and add it to the bowl with the chopped onion. Wash the mint and coriander. Separate them in two. Separate the mint and coriander and add them to the bowl with the pomegranate seeds. Squeeze a lime. Add the lemon juice and a teaspoon of coconut oil to the bowl. Mix and keep the salad bowl in the refrigerator (the salad should be served cold). For the papillotes, cut the cod into four equal parts and place them in aluminium foil. Pour a spoonful of coconut oil into each papillote and squeeze the last lime. Divide the remaining mint and coriander into four equal parts. Pour the juice, coriander and mint into each papillote and preheat your oven to 200°C. Bake the papillotes for about 12mins.Serve the papillotes hot with its fresh salad!"


Special Pitta dish just after the end of summer. A fresh salad that will gently soothe the latter: bulgur, coconut oil, pomegranate, mint, coriander, lime...

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