Cod, Pesto and Tomato Parcels with a Rocket Salad

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


  • 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


  • 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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