1 onion
2 shallots
4 cloves of garlic
2 teaspoons of Wayfort pepper puree (hot or mild)
4 tablespoons of olive oil
4 carrots
4 zucchini,
2 monkfish paving stones
6 cherry tomatoes
100 g button mushrooms
grass of Provence
aluminium foil

Peel, wash and dice the vegetables.

Pre-cook your vegetables and add the Wayfort pepper puree in a frying pan for 2 to 3 minutes with 2 spoonfuls of olive oil.

Reserve your vegetables whether they are cold or lukewarm.

Place successive layers of your pre-cooked vegetables on aluminum foil.

Slightly fold the paper and add your fish, adding a little olive oil each time on the remaining 2 spoonfuls of oil.

Close the papillotes by folding the paper on each side to make a rounded shape.

Heat the furnace at 210°C for 10 min.

Cut two sheets of greaseproof paper and place them on the baking tray.

Put your papillotes in the oven for 15 to 20 minutes.