Cod al cartoccio
Nicola Ronconi from Fratelli Fresh suggests serving this simple black cod parcel with a mixed leaf salad and crusty bread to soak up the extra sauce.
Ingredients
800g black cod fillet, skin removed
4 tbsp olive oil
4 tbsp dry white wine
6 artichokes, cut in half
16 black olives, pitted
12 cherry tomatoes
1 bunch of dill
lemon wedges to serve
Method
1. Preheat oven to 220C. Cut four 40cm-square pieces of baking paper. Preheat a baking tray.
2. Slice the cod into four equal-sized pieces, and place one portion in the centre of each piece of baking paper.
3. Drizzle each piece of cod with one tablespoon each of oil and white wine. Place three pieces of artichoke, four olives, three cherry tomatoes and a sprinkling of dill on top of each piece of cod.
4. Fold the baking paper to form airtight parcels. Tie with kitchen string if needed. Place all four parcels on a preheated baking tray and cook for 12 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Serve the cod parcels sealed, with lemon wedges on the side, so guests can open immediately before eating.
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