For 4 servings: 2 thin slices of bacon, peeled and chopped if needed, 2 teaspoons vegetable oil, 1/2 head of savoy cabbage, finely chopped. A pinch of dried thyme, Salt and ground black pepper, 4 squares (30 cm) of parchment paper or baking foil, 4 thick pieces of cod fillet (175 g each) without skin, 15 g of butter or margarine, cut into pieces.
1. Preheat the oven to 200°C. Fry the bacon over medium heat in a 12-inch (30 cm) skillet. Use a slotted spoon to transfer the bacon to a kitchen towel to drain the oil. Drain the remaining oil. 2. In the same pan, heat the oil over high heat. Add the cabbage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until the cabbage is soft. Add fried bacon and let cool. 3. Spread the cabbage mixture on half of each square of parchment paper. Remove the bones from the cod – put the fish on top of the cabbage. Sprinkle lightly with salt and pepper and add oil. Close with the second half. 4. To seal the bags, start at one corner and fold the edges of the paper up about 1 cm all around so that the fold lines overlap. Lay the bags on a shallow baking tray. Bake for 20 minutes. Cut the packets before serving.