About this recipe:Wrap spicy chorizo sausage in parcels with frozen cod loins and peppers, then leave to bake for a super-convenient, richly flavoured meal. Just serve with a tomato salad and a baguette to mop up the juices. Delicious!
sunflower oil, for greasing
4 frozen thick-cut cod loins (skinless and boneless), about 120g each
1 chorizo sausage, about 55g, thinly sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
2 tsp balsamic or sherry vinegar
1 tbsp chopped fresh parsley (optional)
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Method Prep:10min › Cook:30min › Ready in:40min
Prepare the foil: Preheat the oven to 200°C (180°C fan oven), gas 6. Cut out four 30cm squares of foil and lightly grease with a little oil.
Add the parcel ingredients: Put a cod loin in the centre of each square of foil. Scatter over the chorizo and pepper strips, and sprinkle each one with 1/2 tsp vinegar. Season with black pepper.
Bake the parcels: Bring up the edges of the foil and fold together loosely to make four parcels. Put in a roasting tin or shallow ovenproof dish, then bake for 25-30 minutes or until the fish is tender and flakes easily.
Open the parcels: Serve the foil parcels opened on serving plates and sprinkle with parsley, if you like.
Alternatives to cod
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers. You could also use use haddock or pollock.
Keep a pack of frozen sliced mixed peppers in the freezer and use 300g for this recipe.
Put a part-baked garlic baguette into the oven 10-15 minutes before the fish is cooked and add 12 cherry tomatoes to the roasting tin or dish with the parcels for the last 5 minutes of cooking.