These easy cod parcels are cooked in the oven with fresh tomatoes, lemon, peppers, herbs and spices. They are perfect served with pesto potatoes and veggies – a really tasty but quick weeknight meal. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Can this be stored in the fridge and reheated?
I find that this recipe is best served warm straight away and not reheated.
Which Free From pesto do you use for the potatoes?
Pre heat the oven to 200C. Cut a large piece of baking paper for your parcels and place on a baking tray. Place the cod in the middle of the baking paper.
Place the pepper and cherry tomatoes around the outside of the cod.
Drizzle the cod with olive oil and then sprinkle over the paprika, oregano, dried basil and crushed garlic. Squeeze half the lemon over the top and slice the other half of the lemon and place on top of the cod pieces. Top with the torn fresh basil.
Wrap the baking paper around the cod and bake in the oven for around 20-25 minutes.
Meanwhile boil your potatoes, drain and stir in the pesto. Boil the green beans and broccoli and drain.
Serve the cod parcels with the pesto potatoes, green beans and broccoli. Top with extra fresh basil.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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