Parcels of cod loin with tomato & red pepper sauce

Parcels of cod loin with tomato & red pepper sauce

Baking fish in parcels is an easy trick that keeps fish from drying out and preserves flavour. This special recipe uses cod loin, tomato & red pepper sauce.

, 21 September 2015

(5 votes)

Parcels of cod loin with tomato & red pepper sauce
  • 30 Mins

  • Serves: 4

  • Price: £3.12 per serving

Nutritional Info
Each 398g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 406kJ/97kcal.
  • 4 pieces Asda Extra Special Cod Loin (about 175g each)
  • 1 tbsp olive oil
  • 25g unsalted butter
  • 4 slices lemon
  • 4 small sprigs thyme, plus 2 tsp thyme (leaves only)
  • 1 small red onion, roughly chopped
  • 1 pointed sweet red pepper, de-seeded and chopped
  • 500g carton Asda Passata
  • 1 tsp sugar
  • 6 tbsp crème fraîche
  • New potatoes, to serve
  • Mangetout, to serve
  • Lemon wedges, to serve
  • Depending on the size of roll of foil you have, cut one large piece, 40cm x 35cm, or two smaller pieces, 30cm x 35cm and lay them on a baking tray (or you could cut four pieces of foil to make individual parcels). Pre-heat the oven to 200C/180C Fan/Gas 6.

  • Brush the fish with oil, season and place on the foil. Dot with half the butter. Place a slice of lemon and a sprig of thyme on each piece of fish. Fold up the foil to make a loose parcel, sealing the edges, but leaving room inside for the air to circulate. Cook in the oven for 15-20 minutes.

  • Meanwhile, heat the rest of the oil and butter in a small pan and cook the red onion and red pepper over a medium heat for 10 minutes or until soft. Stir frequently.

  • Add the passata, 2 tsp thyme leaves and the sugar. Cover and simmer for 4 minutes. Cook, uncovered, stirring occasionally, for another 5-6 minutes.

  • Remove the sauce from the heat and pour into a bowl. Leave to cool for 5 minutes, then whizz with a hand-held blender until smooth, or purée in a blender.

  • Open the parcels and discard the thyme and lemon slices. Stir the crème fraîche into the sauce, season with black pepper and reheat. Serve with the fish, plus new potatoes (sprinkled with chopped parsley, if you like), steamed mangetout and lemon wedges.