Lemony Tomato, Pepper and Cod Parcels
Add a splash of colour to your plate with Candice Brown's quick and easy cod parcels. Packed with fresh and vibrant flavour, this is summertime cooking at its best.
From the book
Anything seafood I am there! 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.
|1||red pepper, deseeded and chopped into small pieces|
|Thumb-sized piece of||fresh ginger, peeled and sliced into matchsticks|
|1||garlic clove, crushed|
|zest and juice of 1 lemon|
|2||cod fillets or loin, skin on|
|2 vines of||cherry tomatoes, with about 6–8 tomatoes on each|
|Small handful of||fresh dill, chopped|
|salt and freshly ground black pepper|
|100g||cooked couscous, to serve|
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.