White Fish and Chorizo en Papillote
15 MIN
10 MIN

White Fish and Chorizo en Papillote


  • 6 oz (170 g) chorizo sausage (mild or hot), cut into long slices
  • 1 1/2 lb (675 g) cod or other white fish fillets, cut into 4 portions
  • 4 squares of aluminum foil
  • 4 squares of parchment paper
  • 1/4 cup (60 ml) oil-packed sundried tomatoes, drained and chopped
  • 1/4 cup (60 ml) oil-packed pitted black olives, drained and chopped
  • 3 green onions, thinly sliced 

  • 1/4 cup (60 ml) white wine
  • 1 lemon, cut into wedges
  • Salt and pepper 


  1. Preheat the grill, setting the burners on high. Oil the grate.
  2. Grill the chorizo slices on each side. Dice. Set aside.
  3. Place a piece of fish in the centre of each square of aluminum foil lined with parchment paper. Sprinkle with the diced sausage, sundried tomatoes, olives, and green onions and drizzle with the wine. Season with salt and pepper. Close and seal.
  4. Place on the grill and close the lid. Cook for 8 to 10 minutes or until the fish is cooked. Grill the lemon wedges for about 3 minutes per side. Serve with couscous and the vegetables of your choice.