Brown the olive oil, onion and chopped garlic in a saucepan. Add the carrots cut into thin strips and leave to stew for a while. Lastly, add the cod broken into small pieces and cover. Allow to cook slowly. Remove from the heat and fill the Feuilles de Brick with the mixture. Close the parcels with the help of a toothpick and brush them with butter. Put them in the oven to brown.

Once you have heated the tomato sauce, pour it onto the serving dish. Place the codfish parcel in the middle. Sprinkle with the parsley and coriander.


Wine (suggestion):