Baked Cod and Prawn Parcels

Ingredients

  • 1 tablespoon Olive oil
  • 1 peeled and finely sliced Red onion
  • 250g halved Baby plum tomatoes or cherry tomatoes
  • 2 tablespoons Sacla’ Tomato and Garlic Paste
  • 2 Jars Sacla’ Trio of Roasted Peppers, drained
  • Small bunch basil, leaves torn
  • Sea salt and black pepper
  • 2 150g pieces Thick-cut cod loin
  • 100g Raw tiger prawns
  • Small bunch parsley, finely chopped
  • Finely grated zest of 1 lemon
  • Extra virgin olive oil

Method

  1. Preheat the oven to 200ºC and cut two large square sheets (30cm x 30cm) of greaseproof paper.
  2. Heat the oil in a frying pan over a medium heat, add the onion and cook gently for 5 minutes until softened.
  3. Increase the heat, add the tomatoes and cook for 3-4 minutes until they start to break down.
  4. Stir in the Paste and the Peppers and cook for a further 2-3 minutes.
  5. Remove from the heat, stir in the basil and season to taste.
  6. Spoon half of the mixture onto one side of each piece of paper and lay a piece of cod and half of the prawns on top.
  7. Fold one half of the paper over the top and fold the edges inward to make a neat parcel.
  8. Lay the parcels on a baking tray and cook in the oven for 15 minutes.
  9. Unwrap the parcels and scatter the fish with the parsley and lemon zest.
  10. Drizzle with extra virgin olive oil and serve.

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