Herbed fish parcels

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 4  thick cod fillets, skinned
• For the herb topping
• 25 gram(s) fresh coriander leaves, roughly chopped
• 10 gram(s) (½oz) fresh mint leaves, roughly chopped
• 25 gram(s) fresh flat-leaf parsley, roughly chopped
• Finely grated zest and juice of 1 lemon
• 2  garlic cloves, crushed
• 3 tablespoon(s) coconut cream
• 2 tablespoon(s) olive oil

Method

1. Preheat the oven to 220°C/ 200°C fan/Gas 7. Place the ingredients for herb topping in a food processor and blend until fairly smooth (add a little olive oil if the mixture is too chunky). Season; set aside.
2. Place four pieces of foil, about 25cm (10in) square, on the worktop and cover each with parchment paper about the same size. Fold over the edges to secure the foil and parchment together. Put a fish fillet onto each square and spread over the herb mixture. Wrap up the fish to seal.
3. Roast on a baking tray in the oven for 12-15 minutes or until the fish is cooked through. Remove the tray from the oven, unwrap the foil and parchment paper and serve.

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