Cod parcels with chorizo

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)

Guest Contributor

November 25, 2008

Just wrap and bake for a flavourful and fuss free meal!

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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:

chorizo

cod

pepper

vinegar

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.