Time to make: 30 mins Serves: 4
This fish dish is super easy to make, however it will impress your guests. Most of the work is in the prep which can be done ahead of time, leaving you more time to enjoy a cool summer cocktail in the garden.
4 cod fillets, 150-200g each
500g cooked new potatoes, cut into 1cm slices
50g cherry tomatoes, quartered
20g black olives, quartered
1 red and 1 green bell pepper, thinly sliced
2 tsp capers
Juice of ½ lemon
1 small onion, finely chopped
100ml extra-virgin olive oil
For the herb sauce
100ml olive oil
50ml red wine vinegar
Handful of basil, chopped
Handful of parsley, chopped
Cut four sheets of foil approx 80cm long. Fold these in half so the foil parcels will have a double layer – we don’t want any rips when we are cooking.
Place in the middle of each double foil sheet a layer of the boiled sliced new potatoes, which will create a bed for the cod fillets. Place the cod fillets on top, then scatter with the tomatoes, black olives, capers, onions, lemon juice, olive oil and peppers. Season with salt and pepper. To make the parcels fold the long edges together and then fold in each end, scrunching to seal. Place on the pre-heated BBQ for approx 10 minutes. You may need a few minutes longer if you have used larger fillets of cod.
To make the herb sauce finely chop the coriander and parsley, or blitz in a food processor if you prefer a smoother finish, and then mix with the olive oil and vinegar, seasoning with salt and pepper. Add a little water if needed to create a pouring consistency.
Take the ‘parcel’ off the heat and allow to rest for 5 minutes. Serve the parcels sealed and your guests can unwrap their sumptuous surprises, and then spoon on a little of the herb sauce.