Cod en papillote with spicy olive sauce

1. 1

   Heat the oil in a medium saucepan, then add the red pepper, chilli and a pinch of salt and pepper. Bring the temperature up slowly to sweat the vegetables.

2. 2

   Add the capers and herbs de Provence, then stir for a minute to release the flavours. Tip in the tinned tomatoes, stir through and simmer gently while you cook the cod.

3. 3

   Put the cod on a square of baking paper, then add a drizzle of olive oil and some salt and pepper. Top with three slices of lemon.

4. 4

   If cooking the cod in the oven, preheat the oven to 180C/160C Fan/Gas 4. Keep the cod in its baking paper and place on a hot baking tray. If using a barbecue, wrap the cod in its baking paper, then again in a square of kitchen foil to create a parcel.

5. 5

   Put the parcels directly onto the barbecue coals and cook for 5-10 minutes. If using the oven, bake for 12-15 minutes. Set aside.

6. 6

   If using the barbecue, drizzle some olive oil onto the rest of the lemon and char it on the grill. Add some of the olives to the sauce, reserving a few.

7. 7

   To serve, spread the sauce onto a plate and place the cod on top. Put the charred lemon on the side, drizzle with olive oil and scatter with the remaining olives. Serve with crusty bread.

1 serving ≈ 700 g

Nutrition values are estimates. - means data is unavailable.