Pesto cod and veggie parcels

• servings: SERVES 4

Ingredients

2 beef tomatoes, sliced

1 garlic clove, crushed

small bunch of fresh basil

2 courgettes, cut into matchsticks

4 chunky cod fillets

8tsp fresh pesto sauce

Directions

1 Heat the oven to 180C fan, gas 6. Cut out 4 large squares of parchment paper and put them in a roasting tin.

2 Put a few tomato slices into the centre of each square of paper, and season. Top with the garlic, basil and courgettes.

3 Arrange the cod steaks on top of the vegetables and spread with the pesto. Fold the paper over to make parcels.

4 Bake in the oven for 20 minutes until the fish and vegetables are tender and cooked through. Serve in the parcels.

Notes

On the table in 30 minutes and super healthy to boot — perfect!

READY IN 30 MINUTES