These cod, green bean and cherry tomato parcels are a stylish but easy after-work dinner.
Baked in a parcel, this delicate fish retains all of its moisture while taking on plenty of flavour from the other ingredients. Serve with tender new potatoes. which will soak up all of the cooking juices when crushed with the back of your fork.
2 x 120g cod fillets
120g fine green beans
2 small bunches cherry tomatoes
Squeeze lemon juice
100ml white wine
10 basil leaves
2 tsp pine nuts
Salt and pepper
Greasproof or baking paper
Preheat the oven to 190C.
Cut out two pieces of baking paper large enough to wrap the pieces of cod and seal the edges.
Place half of the green beans in a pile in the middle of each piece of paper. Lay the cod fillet on top and then the cherry tomatoes. Drizzle with a little olive oil and the lemon juice, then sprinkle over the pine nuts, ripped basil leaves and salt and pepper.
Half seal the parcels by twisting the edges of the paper together from either end so that when you add the white wine it won’t leak out. Add half of the wine to each parcel, finish sealing the edges and place on a baking tray.
Bake for 15 minutes.
Remove from the oven and rest for two minutes before serving. I generally don’t bother to take the fish out of the parcel but just put the whole package onto a plate, open the edges and dive in.