- 2 tbsp Filippo Berio
- Extra Virgin Olive Oil
- 2 garlic cloves,
- peeled and thinly sliced
- 400g can Cirio
- Cherry Tomatoes
- 1 tsp fresh thyme,
- finely chopped
- 1 tbsp drained capers (optional)
- 4 x slices of lemon
- 4 x 200g pieces of cod
- or haddock
METHOD
1. Heat the olive oil in a large frying pan and add the garlic. Cook for 2 minutes until the garlic is pale
golden. Add the tomatoes, thyme and capers and season with salt and black pepper. Cook for
10 minutes and remove from the heat.
2. Arrange 4 squares of parchment paper or tin foil on a work surface (25cm x 25cm approx depending
on the size of your fillets). Drizzle the centre of each square with olive oil, add a lemon slice and
top with a fish fillet.
3. Spoon the tomato mixture over the fish and gather the parchment together to form a parcel. Tie each
parcel with string and place into a large baking dish. Bake the fish at 200°C/400°F/Gas Mark 6 for
15-18 minutes or until the fish is white and cooked through.
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