- 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
- Foil
- Baking tray
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6.
- 2.
Halve the cherry tomatoes. Peel and thinly slice the garlic clove. Thinly slice half the lemon (save the other half for later).
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
Serve the fish parcels with wedges of the remaining lemon for squeezing.
- Tip
Getting Steamy
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.