Cod Pesto Parcels

This recipe is quick and easy to prepare, great for a midweek supper.

Serves 4

Ingredients

4 x 170g cod fillets, skinned

4 tbsp pesto*

16 cherry tomatoes

1 lemon

2 tbsp olive oil

1. Cut out 4 squares of tin foil and drizzle with a little olive oil

2. Sit 1 cod fillet on each square and spread with 1 tablespoon of pesto

3. Cut the cherry tomatoes in half and scatter them around the fish. Give each portion a good squeeze of lemon juice.

4. Fold the foil into parcels and bake in the oven at 180°C/350°F/Gas 4 for 15 minutes, until the fish is cooked and flakes easily with a fork.

5. Serve with rocket leaves and new potatoes.

* Whilst traditional green pesto is great for this recipe, you could experiment with the many other varieties available.