Chilean Bar & Chorizo in Packs


Fish, chorizo and dates cooked “en papillote”: it takes a chef like La Guilde Culinaire’s Jonathan Garnier to imagine such a surprising combination. This recipe is part of a series about Medjool Dates with 7 savoury and sweet recipes that run the gamut from starters to desserts. For other posts and recipes in this series, just search “Dates”!



  • 1. Preheat oven, rack in the center, to 200°C (400°F).
  • 2. In each bag, place the fish fillet, then top with chorizo, dates, pepper, garlic, spices, salt and pepper. Sprinkle with olive oil and close. Bake in oven 7 to 8 minutes.
  • 3. Serve on a plate, in its bag, to retain the heat and spicy bouquet of aromatics.