Cod, Pesto and Tomato Parcels with a Rocket Salad

This is a healthy and tasty meal which is easy to make and perfect for warm summer evenings.

Ingredients

1 tbsp olive oil
1 skinned cod fillet, approx 150g
2 tbsp pesto
Handful of vine plum or vine cherry tomatoes
Fresh Rocket leaves
Balsamic Vinegar (for the salad dressing)
Half a lemon

Method:

Firstly cut the cod fillet in to three pieces which are of an approximately equal size.

Then cut out three squares of tin foil and drizzle over olive oil before placing a piece of cod on each one.

Use a spoon to spread over the pesto and then place some halved tomatoes on top.

Fold the parcels, place on a tray and bake for 15 minutes at 180°C/350°F/Gas 4.

Once removed from the oven, open the parcels and squeeze over the juice from the lemon.

Serve with rocket leaves and a balsamic vinegar dressing.

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