Baked Cod & Prawn Parcels

Name: Baked Cod & Prawn Parcels
Prep time: THMS
Cook time: THMS
Ingredients: 1 tablespoon Olive oil; 1 peeled and finely sliced Red onion; 250g halved Baby plum tomatoes or cherry tomatoes; 2 tablespoons Sacla’ Sun-Dried Tomato Cook's Paste; 2 Jars Roasted Peppers, drained; Small bunch basil, leaves torn; Sea salt and black pepper; 2 150g pieces Thick-cut cod loin; 100g Raw tiger prawns; Small bunch parsley, finely chopped; Finely grated zest of 1 lemon; Extra virgin olive oil

Cook Time

30 mins

Serves

Ingredients

1 tablespoon Olive oil
1 peeled and finely sliced Red onion
250g halved Baby plum tomatoes or cherry tomatoes
2 tablespoons Sacla’ Sun-Dried Tomato Cook's Paste
2 Jars Roasted Peppers, drained
Small bunch basil, leaves torn
Sea salt and black pepper
2 150g pieces Thick-cut cod loin
100g Raw tiger prawns
Small bunch parsley, finely chopped
Finely grated zest of 1 lemon
Extra virgin olive oil

How to make the recipe

Step 1

Preheat the oven to 200¬∫C and cut two large square sheets (30cm x 30cm) of greaseproof paper.

Step 2

Heat the oil in a frying pan over a medium heat, add the onion and cook gently for 5 minutes until softened.

Step 3

Increase the heat, add the tomatoes and cook for 3-4 minutes until they start to break down.

Step 4

Stir in the Paste and the Peppers and cook for a further 2-3 minutes.

Step 5

Remove from the heat, stir in the basil and season to taste.

Step 6

Spoon half of the mixture onto one side of each piece of paper and lay a piece of cod and half of the prawns on top.

Step 7

Fold one half of the paper over the top and fold the edges inward to make a neat parcel. Lay the parcels on a baking tray and cook in the oven for 15 minutes.

Step 8

Unwrap the parcels and scatter the fish with the parsley and lemon zest.

Step 9

Drizzle with extra virgin olive oil and serve.