PESTO COD PARCELS WITH SWEET POTATOES
Prep time – 15 minutes
Cooking time – 25 minutes
6 medium sweet potatoes, scrubbed and cut in half lengthways, then
into 3cm thick slices
2 tbsp rapeseed oil
1 tsp sea salt
freshly ground black pepper
1 tsp dried thyme
½ tsp onion powder
8 tsp pesto
1 lemon, zested and juiced
1 tsp dried chilli flakes
8 x 150g cod fillet, skinned and pin boned
2 red onions, thinly sliced
2 large courgettes, cut into 1cm thick rounds
2 peppers, seeded and cut into thin strips
250g cherry tomatoes, halved
Preheat the oven to 210C/fan 190C/gas 7 or heat a BBQ until the coals are glowing.
Scrub the sweet potatoes, cut in half lengthways and then into 3cm thick slices.
Slice the courgettes into 1cm thick rounds, finely slice the red onion, slice the peppers into thin strips and halve the cherry tomatoes. Put to one side.
Cut 8 pieces of silver foil into a rectangle 45cm x 30cm Toss the potatoes with the oil, half the salt, the black pepper, dried
thyme and onion powder until totally coated.
Spread onto 2 baking trays then place in the oven for 10 minutes until just turning golden brown. Turn over then return to the oven for another 15 minutes until golden brown and tender.
Meanwhile, while the potatoes cook for the first 10 minutes, spoon the pesto into a large bowl, add the lemon zest and juice, dried chilli flakes and mix well. Add the pieces of cod and turn gently to coat in the mixture.
Divide the red onions, courgettes, pepper and tomatoes between the sheets of foil, placing them in a pile in the centre. Season with the remaining salt and plenty of black pepper.
Place the cod on top then carefully fold the foil up to create a parcel, sealing the edges. Either place onto 2 more baking trays in the oven for 15 minutes until cooked along with the potatoes, or place on the BBQ and cook for 15 minutes.
The vegetables should be tender and the fish cooked through – to check, open a parcel carefully, and insert a knife into the centre of the fish – if the knife is hot through when you remove it, it’s cooked, if not, reseal the parcel and cook for another 5 minutes, then repeat.
Serve the wedges alongside the parcel directly on the plate, leaving people to open their own parcel.