Ingredients for 6 people

  • 6 slices of cod (initially salmon)
  • 300 g cherry tomatoes
  • 6 sprigs of basil
  • 12 sprigs of thyme
  • 100 g PDO olives noires de Nyons
  • 3 tbsp. toasted slivered almonds (or pine nuts)
  • 4 tbsp. PDO huile d’olive de la Vallée des Baux-de-Provence – olives maturées
  • Salt & pepper


Preheat the oven to 180°C (gas 6).

Wash and halve the cherry tomatoes. Cut up the basil.

In a bowl, mix the cherry tomatoes, 3 tbsp. olive oil, the basil, the thyme, the olives, salt and pepper.

Cut 6 large squares of greaseproof paper.

At the centre of each square, spread the tomatoes and herbs, then add a slide of cod.

Sprinkle with toasted almonds (or pine nuts), add a drizzle of olive oil, and salt & pepper.

Close the squares into packets (papillotes).

Place them in an oven pan and bake for 20 min.

Serve immediately, with Basmati rice.

You can do this recipe with another white fish or salmon.

We advise you to use a traditional-tasting PDO olive oil from Vallée des Baux-de-Provence – olives maturées (matured olives) for its aromas of preserved olives, black olives, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread, that go very well with rabbit.

You can also use PDO olive oil from Aix-en-Provence – olives maturées.