Mediterranean cod en papillote
Fish cooked en papillote will become your quick go-to recipe for those busy days. It's quick, easy, flavourful and bursting with goodness.
Servings: 2 servings
Ingredients
- 2 tbsp olive oil
- 2 tbsp finely chopped fresh herbs (I used basil, oregano & thyme)
- 1 large garlic clove crushed
- 2 thick skinless and boneless cod fillets
- Sea salt and cracked black pepper
- Pinch of chilli flakes (optional)
- 1 unwaxed lemon thinly sliced
- 125 g Vine-ripened cherry tomatoes halved
Instructions
- Preheat the oven to 180°C (350°F). Place the olive oil, herbs and garlic in a small bowl and whisk to combine. Set aside.
- Place two pieces of baking parchment on a baking tray and place one fish fillet in the middle of each. Season with salt, pepper and chilli flakes (if using), drizzle with the herb mixture, top with the lemon slices and scatter with the tomatoes.
- Fold the paper inwards on either side, then fold the ends into the centre to to make a sealed parcel. Bake for 15 minutes, or until the fish is cooked through. Open up the parcel and serve on the paper.
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