4 cod fillets (or any white fish) – 2 pepper (cut in half)– 12 asparagus – 2 shallots – 1 Boursin cheese – 3 tbsp of crème fraiche – 30ml of white wine (optional) – 16 cherry tomatoes cut in half – the juice of 1 lemon - 4 large square of baking paper.
Pre-heat your oven to 210°.
Fry the shallots briefly in a pan.
Meanwhile, in a bowl, mix the Boursin with the crème, lemon juice and the wine.
In the paper square, place 4 tomatoes, 3 asparagus and half a pepper.
Set the fillet on the vegetables.
Spoon 2-3 tbsp. of the cheese mixture on top of it.
Repeat the process for the 3 others papillotes.
Crimp or fold the edges to seal the papillotes.
Cook for 10-15 minutes.