Fish en papillote with spinach

• 4 portions of fish (halibut, salmon, cod, etc.)
• 800g fresh spinach
• 6 cherry tomatoes
• 2 tablespoons of pasteurised crème fraiche
• Salt
• Pepper

Carefully wash the spinach. Cook them in a large saucepan of salted water and then strain.

Cut out 4 large rectangles of aluminium foil and spoon the spinach and crème fraiche onto each one.

In each rectangle, place a portion of fish on top of the spinach along with some washed, halved cherry tomatoes. Season with salt and pepper.

Close the papillotes and bake in the oven for 30 minutes at 200°C.

Serve immediately.