Cod and Chorizo Parcels

Here's something easy to do with a fillet of cod, or any white fish - bake it with chorizo, cherry tomatoes and lemon. The flavour is divine. Add potato wedges and steamed greens or a salad for fish and chips with a twist. 

Bake and serve the cod in grease proof paper parcels to catch all the lovely juices or in an oven proof dish covered with foil.

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Cod and Chorizo Parcels

• Serves: 4 
• Time: 5-10 mins prep + 10-15 mins cooking
• Cost:  £1.90 per serving
• Calories:  271 per serving

Ingredients:

• 4 squares of grease proof paper (optional)
• 4 x boneless cod fillets (roughly 150 - 175g in weight)
• 12 thin slices chorizo, cut into strips with scissors
• 16 cherry tomatoes, washed
• 1 lemon, washed and sliced
• 4 tablespoons olive oil (and extra for greasing)
• Salt and pepper to taste

Instructions:

1. Pre-heat the oven to 200 C/180 C fan/gas mark 6.
2. Screw up each square of grease proof paper into a tight ball, then unscrew it and flatten it out as much as possible.
3. Grease the centre of each piece of grease proof paper with a little olive oil and place one cod fillet on top the oil. 
4. On top of each cod fillet, place a quarter of the tomatoes and the chorizo along with two lemon slices. Finally drizzle over a tablespoon of olive oil and season to taste.
5. Gather up the edges of the paper and screw up at the top over the fish to make a parcel. Place the parcels in a roasting dish and bake for 10-15 minutes until the fish is opaque. Serve immediately in the paper.
6. Alternatively, place the cod fillets in a greased oven proof dish and top with the chorizo and other ingredients. Cover the dish with a lid or foil and bake as above.