Ingredients (serves 4)
- 4 x 160g Cod Fillets
- 1 Tablsp Sunflower Oil
- 1 Onion (peeled and chopped)
- 4 Mushrooms (sliced, optional)
- 1 x 400g Tin of Chopped Tomatoes or Passata
- 1 Tablsp Tomato Puree
- Parsley to Garnish (chopped)
- 16 Potatoes (egg sized, scrubbed and boiled)
- 1 Head of Broccoli (cut into florets and steamed)
Method
Pre-heat oven to 190C / 375F / Gas Mark 5
- Cut four 25cm squares of kitchen foil.
- Place one fillet of fish in the centre of each.
- Heat the oil and fry the onion and mushrooms until soft.
- Add tomatoes, tomato puree and cook for a further 5 minutes.
- Spoon some sauce over each piece of cod.
- Wrap each parcel leaving a small hole in the top for the steam to escape.
- Place on a baking sheet and bake for 25-30 minutes.
- Transfer fish and sauce to plates, sprinkle with parsley and serve with potatoes and broccoli or seasonal vegetables.
