Lemony tomato, pepper and cod parcels recipe
These little parcels of tastiness are so fast to make, and you can put everything in together, so it’s minimal fuss, mess and prep. If cod is too expensive or you can’t get it, then go for another sustainable white fish such as haddock or pollock which both work beautifully. The little parcels make you feel quite fancy too, plus all the veg in there means you’re getting those vitamins and minerals to keep you fighting fit even though you may not feel it.
Ingredients
- 1 red pepper, deseeded and chopped into small pieces
- 1 handful mangetout
- 1 thumb-sized piece of fresh ginger, peeled and sliced into matchsticks
- 1 garlic clove, crushed
- 1 lemon, zest and juice
- 2 cod fillets or loin, skin on
- 1 glug of olive oil
- 2 vines of cherry tomatoes, with about 6–8 tomatoes on each
- 1 handful (small) of fresh dill, chopped
- 1 pinch each of salt and freshly ground black pepper
- 100 g cooked couscous, to serve
Details
- Cuisine: British
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Preheat the oven to 160°C fan (180°C/350°F/gas mark 4).
- Put the pepper, mangetout, ginger, garlic, lemon zest and juice and some salt and pepper in a bowl. Give it a really good mix, then add the cod and gently rub the marinade into the fish.
- Place a large piece of foil on a flat baking tray and drizzle over some oil. Place the cod on top and tip over the lemony vegetables. Top each piece of cod with one of the tomato vines. Drizzle over a little more oil. Fold up the edges of the foil and roll the top down to make a large sealed parcel.
- Bake for 15 minutes – if the cod is thick it may need slightly longer. The fish should flake away easily when cooked.
- Remove from the oven and undo the parcel. Gently lift out the cod and vegetables, place on top of some cooked couscous and sprinkle over some freshly chopped dill.
This recipe is from Happy Cooking by Candice Brown (Ebury Press, £22). Photography by Ellis Parrinder.
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