Cod with eggplant, potatoes, and almonds en papillote

May 7, 2026

Bacalao con berenjena, patata y almendras al papillote

A healthy haute cuisine recipe that uses steam generated inside an airtight wrapping to cook the food evenly. The cod, rich in high biological value protein, benefits from the moisture of the eggplant and potato, while the almonds provide heart-healthy fats. Thanks to Bonsalt , we enhance the fish’s iodine flavor without raising blood pressure, and the Cremor Tártaro ensures the vegetables keep their structure and color.

Estimated time: 35 minutes.
Difficulty: ⭐⭐ (Easy).
Servings: 4 servings.
Number of people and some extra data: 4 people. A complete dish with a balance of complex carbohydrates, lean protein, and unsaturated fats.

Ingredients

4 fresh or desalinated cod loins (approx. 150g each).
1 medium eggplant.
2 medium potatoes.
40 g sliced or chopped almonds.
1 pinch of Bonsalt low in Sodium de Castelló.
0.5 g of Cremor Tártaro de Castelló (mineral stabilizer).
Extra Virgin Olive Oil (EVOO) and white pepper.

Nutritional Analysis and Technical Sheet

Breakdown per individual serving for precise nutritional control.

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	28.5 g	Easily digested lean protein (Cod).
	Healthy Fats	9.4 g	Omega-3 and monounsaturated fatty acids.
	Carbohydrates	22.1 g	Energy from the potato.
Key Minerals	Potassium (Bonsalt)	45 g (per 100g)	Helps neuromuscular function.
	Potassium (Cremor)	20.7 g (per 100g)	Essential mineral of natural origin.
	Sodium (Bonsalt 0%)	0 g	Ideal for low-sodium diets.
Vitamins and Other	Phosphorus and Vitamin B12	Very high	Bone health and energy metabolism.
	Dietary Fiber	4.2 g	Provided by the eggplant and almonds.

Detailed Description (Procedure)

Preparation of the Vegetables: Slice the potato and eggplant very thinly (panadera style). It is essential that they are thin so they cook at the same time as the fish.
Technical Treatment: Sprinkle the eggplant and potato slices with Cremor Tártaro de Castelló. This will help prevent the eggplant from oxidizing and the potato from keeping its shape without falling apart too much inside the papillote.
Assembling the Papillote: Cut 4 pieces of baking paper or aluminum foil. In the center of each, place a bed of potatoes and eggplant. Put the cod loin on top.
Seasoning: Add the pinch of Bonsalt , a touch of white pepper, and the sliced almonds. Drizzle with a thread of EVOO.
Airtight Seal: Close the packets like a well-sealed envelope so the steam cannot escape.
Cooking: Place in the preheated oven at 200°C for 15-18 minutes. The packet will puff up slightly due to the effect of the steam inside.
Serving: Serve the packet directly on the plate so the diner can open it and enjoy the concentrated aromas.

Chef's Secrets

The Perfect Cod Texture: Thanks to the papillote technique and Cremor Tártaro, the cod will be extremely flaky and juicy, since it does not lose its natural juices.
Flavor Boosting: Bonsalt works here by enhancing the sweetness of the toasted almond and the mild flavor of the eggplant, achieving a perfect balance without the need for saltpeter.