Cod parcels with cherry tomatoes, basil and olives

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Executive Chef
Nov 16, 2004
Serves: 4

10 red and 10 yellow cherry tomatoes
50g olives (pitted)
4 cloves of garlic, crushed
Juice of 2 lemons
75ml olive oil
Ground salt and black pepper, to taste
4 good sized cod steaks
2 handfuls of French beans
1 bunch fresh green or purple basil

Crush the tomatoes in a bowl, keeping all the juices. Squash the olives with the base of a cup, discard the stones, and add to the tomatoes. Add the crushed garlic,l emon juice, olive oil and a little pepper. Leave this to sit for 20/30 minutes so all the flavours mingle.
Preheat the oven to 200°C/gas 6. Take 2 pieces of kitchen foil approximately A4 size, place them on top of each other and tightly fold over 3 times on 3 sides, then open up the unfolded side like an envelope. Do this for each portion.
At the last minute,top and tail the French beans and stir into the tomato mix. Tear the basil leaves and mix in as well. Distribute the tomato mixture and all its tasty juices between the foil envelopes and place a cod steak in each. Fold up the last side of the foil parcels and carefully place them all on a roasting tray. Bake in the oven for 25 minutes. Place on the table, carefully tear open (to avoid a steam burn) and tuck in!

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