STEVIE PARLE - COD BAKED IN A BAG WITH ORANGE, THYME & ASPARAGUS.
This is one of the easiest ways of cooking fish and, as long as you don’t overcook it, will produce a juicy, steaming plateful. The combination of orange, thyme and asparagus is sensational.
Preheat the oven to 200C/400F/Gas 6. Cut 4 pieces of approx 45cm x 45cm greaseproof paper.
Place a piece of cod in the middle of each piece of paper and season the fish generously. Place a sprig of thyme on top of each fish and top with a couple of slices of orange. Then arrange the asparagus stems around the fish, and season with salt and pepper. Squeeze over a few drops of orange juice, drizzle everything with a little olive oil then place 10g butter in each parcel.
Fold one half of the paper over the fish and wrap it up into a parcel, tucking in the sides. Fit into a baking tray, then place in the oven for about 15 minutes. Before removing all the parcels, check that a piece of the fish is cooked by inserting a skewer into the middle of the fish and holding it there for five seconds, then removing it and carefully touching it to your lip; if it’s hot the parcels are ready, if it’s cool then keep cooking for a little longer. Place a parcel on each plate and serve with blanched spinach and new potatoes.