If you like the idea of very little washing-up, you’re going to love this. It’s a complete meal cooked all together in the oven, in individual parcels. The best thing to do is to prepare ahead and keep it in the fridge to cook later on in the evening.
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
olive oil 2 tbsp
folded flatbreads 4
cod fillet 4
dried apricots 30 g (chopped)
fresh coriander 1 handful (chopped)
roasted red peppers 100 g (sliced)
carrot 2 (sliced)
chickpeas 400 g (drained)
spinach 100 g
harissa paste 2 tsp
chopped tomatoes 800 g
black olives 30 g
Method
Preheat the oven to 220°C/200°C fan/gas mark 7. Pop a large baking tray in the oven to heat up.
Tear 1 large piece of baking parchment for each serving. Scrunch each piece into a tight ball, to help make it more pliable. Open the paper out and sit each one in a bowl making a well in the middle. You could also use foil instead.
Chop the apricots. Peel the and slice the carrots. Slice the roasted peppers. Roughly chop the coriander leaves and stalks.
Divide the chopped tomatoes between the parcels, then do the same with the chickpeas, olives, apricots, carrot, harissa, roasted pepper, spinach and coriander. Season and gently stir to mix all the ingredients together.
Sit the fish fillets on top of the veg mix, season and drizzle with olive oil. Pull up the sides of each parcel and tie each one tightly with a piece of string. If you are using foil, scrunch together tightly, making sure you leave space in the top to allow steam to circulate. The parcels can be prepared in advance and kept in the fridge for a good few hours before cooking at this stage.
Put the parcels on the hot baking tray and bake for 20 minutes until the fish is cooked through.
Warm your flatbreads according to packet instructions.
When cooked, split open the parcels into bowls and serve hot with the flatbreads. Enjoy!
