Recipes
Parcels of cod loin with tomato & red pepper sauce
Baking fish in parcels is an easy trick that keeps fish from drying out and preserves flavour. This special recipe uses cod loin, tomato & red pepper sauce.
Baking fish in parcels is an easy trick that keeps fish from drying out and preserves flavour. This special recipe uses cod loin, tomato & red pepper sauce.
(7 votes)
Cook: 30 Mins
Serves: 4
Price: £3.12 per serving
Nutritional Information
Each 398g serving contains
Energy
1616kj
386kcal
1616kj
386kcal
19%
Fat
18.9g
18.9g
Med
27%
27%
Saturates
9.5g
9.5g
Med
48%
48%
Sugars
10.7g
10.7g
Med
12%
12%
Salt
0.4g
0.4g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
406kj/97kcal
Typical energy values per 100g:
406kj/97kcal
Ingredients
4 pieces Asda Extra Special Cod Loin (about 175g each)
1 tbsp olive oil
25g unsalted butter
4 slices lemon
4 small sprigs thyme, plus 2 tsp thyme (leaves only)
1 small red onion, roughly chopped
1 pointed sweet red pepper, de-seeded and chopped
500g carton Asda Passata
1 tsp sugar
6 tbsp crème fraîche
New potatoes, to serve
Mangetout, to serve
Lemon wedges, to serve
Method
1
Depending on the size of roll of foil you have, cut one large piece, 40cm x 35cm, or two smaller pieces, 30cm x 35cm and lay them on a baking tray (or you could cut four pieces of foil to make individual parcels). Pre-heat the oven to 200C/180C Fan/Gas 6.
2
Brush the fish with oil, season and place on the foil. Dot with half the butter. Place a slice of lemon and a sprig of thyme on each piece of fish. Fold up the foil to make a loose parcel, sealing the edges, but leaving room inside for the air to circulate. Cook in the oven for 15-20 minutes.
3
Meanwhile, heat the rest of the oil and butter in a small pan and cook the red onion and red pepper over a medium heat for 10 minutes or until soft. Stir frequently.
4
Add the passata, 2 tsp thyme leaves and the sugar. Cover and simmer for 4 minutes. Cook, uncovered, stirring occasionally, for another 5-6 minutes.
5
Remove the sauce from the heat and pour into a bowl. Leave to cool for 5 minutes, then whizz with a hand-held blender until smooth, or purée in a blender.
6
Open the parcels and discard the thyme and lemon slices. Stir the crème fraîche into the sauce, season with black pepper and reheat. Serve with the fish, plus new potatoes (sprinkled with chopped parsley, if you like), steamed mangetout and lemon wedges.