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Cod Parcels With Chorizo

Published Tuesday, 25 November, 2008 by Kirsty

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



  • * 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)


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.

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.

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.

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

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  • Perhaps for lunch?