Name: Cod parcels with chorizo
Ingredients: * sunflower oil, for greasing; * 4 frozen thick-cut cod loins (skinless and boneless), about 120g each (could use another firm white fish if you prefer like pollock or haddock); * 1 chorizo sausage, about 55g, thinly sliced; * 1 red pepper, cut into strips; * 1 yellow pepper, cut into strips; * 2 tsp balsamic or sherry vinegar; * 1 tbsp chopped fresh parsley (optional)

Ingredients

* sunflower oil, for greasing

* 4 frozen thick-cut cod loins (skinless and boneless), about 120g each (could use another firm white fish if you prefer like pollock or haddock)

* 1 chorizo sausage, about 55g, thinly sliced

* 1 red pepper, cut into strips

* 1 yellow pepper, cut into strips

* 2 tsp balsamic or sherry vinegar

* 1 tbsp chopped fresh parsley (optional)

Instructions

Step 1:

1. Prepare the foil: Preheat the oven to 200°C (180°C fan oven), gas 6. Cut out four 30cm squares of foil and lightly grease with a little oil.

Step 2:

2. Add the parcel ingredients: Put a cod loin in the centre of each square of foil. Scatter over the chorizo and pepper strips, and sprinkle each one with 1/2 tsp vinegar. Season with black pepper.

Step 3:

3. Bake the parcels: Bring up the edges of the foil and fold together loosely to make four parcels. Put in a roasting tin or shallow ovenproof dish, then bake for 25-30 minutes or until the fish is tender and flakes easily.

Step 4:

4. Open the parcels: Serve the foil parcels opened on serving plates and sprinkle with parsley, if you like.

Step 5: