- A 250g punnet of cherry tomatoes
- 1 garlic clove
- 1 lemon
- 1 courgette
- 2 large handfuls of baby leaf spinach
- A 375g pack of fish pie mix
- Sea salt and freshly ground pepper
- 2 tsp olive oil
- Vegetable peeler
- Baking paper
- Baking tray
Heat your oven to 200°C/Fan 180°C/Gas 6.
Halve the cherry tomatoes. Peel and thinly slice the garlic clove. Thinly slice half the lemon (save the other half for later).
Create courgette ribbons using a peeler. Run the peeler down the sides of the courgette, till you get down to the seeded middle. Finely chop the seeded middle.
Cut 2 large squares of baking paper and 2 large squares of foil. Place a square of baking paper on top of a square of foil.
Add half the baby leaf spinach. Top with the halved tomatoes, sliced garlic and courgette ribbons. Add half the fish pie mix and lemon slices. Season generously. Drizzle with 1 tsp oil. Repeat with the remaining ingredients and squares of paper and foil.
Bring all the edges of the foil together and crimp it. Ensure there are no holes. Place each parcel on a baking tray. Slide into the oven and cook for 15 mins till the fish is cooked and the veg is soft or wilted.
Serve the fish parcels with wedges of the remaining lemon for squeezing.
Cooking fish and veg in a parcel locks in flavour and works with most fish and vegetables. Try a parcel with cod, fennel and lemon. Or mix it up and add Indian spices like garam masala or turmeric and sliced ginger.