Oven-roasted Cod, "papillote"

Heat your oven at 355 F.

Chop the onion quarter, and dice the half tomato (you can use a full one if it is medium size).

Squeeze half a lemon and slice the remaining. 

Use a sheet of parchment paper or a silicon papillote.

Begin with a layer of onion, then put the filet on the top. Place the lemon slices and the diced tomatoes on top of your fish.

Fold and close the papillote. Transfer on a sheet pan.

Bake for 5-10 minutes.

Before serving, add a tablespoon of extra-virgin olive oil on top.

Bon appetit!