Serves 2
2 fresh cod loin
1 lemon juiced
1 tsp sweet paprika
Olive oil
Handful of mange tout
Handful of baby corn
300g new potatoes
3 tbsp creme fraiche
2 tbsp of diced cornichons
Boil your potatoes until tender, drain and allow to cool.
Mix your potatoes with the creme fraiche, cornichons and season.
These can either be served at room temperature or if you prefer popped in the fridge until you’re ready to serve.
Preheat your oven to 200 degrees
Cut 2 large squares of foil and place one piece of cod on each.
Drizzle a little olive oil over each one followed by the lemon juice, a grind if fresh pepper and a dusting of paprika.
Seal up each parcel and crimp the edges of the foil so you have 2 parcels.
Pop in the oven for 12 minutes.
Remove and carefully open each parcel, be cautious as hot steam will cone out.
While your cod is baking, drizzle a little olive oil in a frying pan and once hot add your mange tout and baby corn. Stir fry for a few minutes until cooked but still with a crisp texture