COD BAKED IN PARCHMENT RECIPES

Steps:

• Preheat oven to 400°F and line a baking sheet with parchment paper (or with greased foil). Place the cod fillets on the parchment (if there is skin, place them skin-side down).
• Season the cod lightly with salt and pepper.
• In a small bowl, stir together the mayo and mustard. Spread the mixture in an even layer on top of the cod fillets.
• To the same bowl, add the butter and microwave for 30 seconds until the butter is melted. Stir in the olive oil and breadcrumbs and stir to combine.
• Zest the lemon and add the zest to the breadcrumbs. Season with the salt and pepper and stir to combine.
• Gently pat the breadcrumb mixture into the mayo-mustard layer on top of the fish.
• Bake the fish for 10-12 minutes or until the flesh is opaque and flakes easily with a fork and the breadcrumbs are golden brown and toasty.
• Serve hot and garnished with a fresh squeeze of lemon juice and some lemon slices on the side. We love this fish with a simple green vegetable on the side, such as broccoli, green beans, or even a light side salad.

Steps:

• Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).
• Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together.
• Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so). Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.
• Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.
• Place the fish in a roasting tray and roast for 8-10 minutes.
• When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.