ingredients

4 thick pieces of cod fillet (4 x 125 g)
800 g of sweet potato
300 g celery branch
1 beautiful orange
2 sprigs of chopped parsley
Fish spices (read "tips")
1/2 lemon juice
Olive oil

Equipment

1 frying pan
1 spider
1 large bowl
4 sheets of large baking paper
1 stapler
1 oven plate
Scissors

Steps

Step 1

In advance: peel, break up, put the potato in the pan with water just up, salt little, cover, cook on low heat; as soon as they are tender, remove the pieces from the spider, keep them in the covered bowl.
Add celery to the water in 5-6 mm slices; cook it al dente over low heat; open, let the water evaporate. Put the celery on the potatoes.

2nd step

Assemble: peel the orange raw, remove the quarters without the skin. Mingle in the center of the leaves sweet potato, celery, orange. Put the fish on it . Sprinkle with a little olive oil and lemon . Cover the fish with spices. Close the curls (roll up, staple). Put on the plate.

Serve: Preheat the oven to 180 ° C (Tea 4). Bake 10 min. Open, sow the parsley.

tips

I buy: The spice mill Flavor for Fish Ducros display.
The wide-width, highly resistant baking paper from Albal.

Good wine: Côtes-de-Provence white. Cru Classé Château de l'Aumérade, vintage Sully blanc de blancs 2009.
Infos, VPC: 04 94 28 20 31; www.aumerade.com 9,30 € / 75 cl, 5,80 € / 37,5 cl port. And wine shops.