Cod en papillote with ginger and lime.

Preheat the oven to 200 °C. Take the fish out of the fridge a quarter of an hour before cooking: it will cook more evenly.

Wash the zucchini and peel the carrot, then cut them into long ribbons with a vegetable peeler. Work your way around the zucchini and stop before the softer center, which would release water.

Peel the ginger: the edge of a teaspoon scrapes off the skin without wasting the flesh. Zest the lime, then squeeze it.

Cut two squares of parchment paper, about 35 cm on each side. In the center of each, lay half the vegetable ribbons, then a cod fillet. Grate the ginger over the top, add the lime zest and juice, the soy sauce, the oil and the chili. No need for salt: the soy sauce takes care of that.

Close the papillotes. Bring two opposite edges of the paper together above the fish, fold them over together several times, then roll the ends underneath. The paper should be well sealed without being tight against the fish: the steam needs room.

Place the papillotes on a baking sheet and bake for 12 to 15 minutes depending on the thickness of the fillets. To check, open one corner slightly: the flesh should have turned white and opaque, and flake apart under the fork.

Serve the papillotes closed, one per plate, and let each person open their own. Scatter with chopped cilantro once the first burst of steam has escaped.