Cod, Pesto and Tomato Parcels with a Rocket Salad

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.