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Cod and vegetable parcels

ingredients

serves 4
4 thick cod steaks or fillets, each about 175 g (6 oz)
1 large carrot, peeled
1/2 courgette
1 red pepper, cored and deseeded
60 g (2 oz) mangetout, trimmed
2 spring onions, trimmed
1 garlic clove, peeled and finely grated
juice of 1 lemon
1 tbsp chopped tarragon
1 tbsp olive oil
salt and freshly ground black pepper

method

1. Preheat the oven to 180°C/Gas 4. Wash the fish and pat dry with kitchen paper. Set aside.

2. Cut the carrot and courgette into thin matchsticks. Finely slice the red pepper and mangetout. Finely shred the spring onions. Place all the vegetables in a bowl and add the garlic, lemon juice, chopped tarragon and olive oil. Season with salt and pepper and toss to mix.

3. Cut 4 large pieces of baking parchment (generous enough to make roomy parcels for the fish). Put a portion of cod on each piece of parchment and top with a quarter of the vegetable mixture. Bring the edges of the paper up over the fish, fold them together and crimp to seal, making a parcel (without wrapping the fish too tightly).

4. Place the parcels on a baking sheet and bake in the hot oven for 15 minutes. Transfer the parcels to warmed plates and serve. Allow your guests to unwrap their parcels at the table.

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