Cooking the fish in paper keeps it wonderfully moist and then served alongside crushed potatoes.
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Yields:
4 serving(s)
Total Time:
30 mins
Cal/Serv:
324
Ingredients
750g
baby new potatoes, halved if large
3Tbsp.
olive oil
2tsp.
dried oregano
200g
cherry tomatoes, halved
1
small courgette, thinly sliced
4
skinless cod loins or fillets, about 120g each
1
lemon, thinly sliced and deseeded
75g
pitted Kalamata olives, halved
2Tbsp.
capers, drained
Small handful dill, roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Mix the potatoes, 2tbsp oil, the oregano and plenty of seasoning in a roasting tin. Cook for 15-20min, then lightly crush with a potato masher. Return to the oven for 10min, or until golden and crisp.
Step 2Meanwhile, prepare 4 30x30cm squares of baking parchment. Fold each square in ½, then open out again. Pile the tomatoes and courgette slices on to 1 side of each parchment square and top with a piece of fish. Lay on the lemon slices and scatter over the olives, capers, dill, remaining oil and plenty of seasoning.
Step 3Working 1 at a time, fold the empty half of the baking parchment over the fish, then tightly fold/roll in the edges to make a sealed parcel. Repeat to make 3 more parcels, then transfer them on to a baking tray.
Step 4Cook for 15min, or until the fish is cooked through (press a fillet through the parcel – it should flake slightly under your finger). Serve the parcels with the potatoes.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
