• Prep Time
    2 Mins
  • Cook Time
    0 Mins
  • Total Time
    2 Mins
  • The base number of servings for this recipe is 2

    Baked Fish in a Bag with Tomatoes, Butter Beans, and Chorizo

    If you like the idea of very little washing up, you’re going to love this. It’s a complete meal cooked all together in the oven (on a baking sheet) in a baking paper bag. The best thing to do is to prepare ahead and keep it in the refrigerator to cook later on in the evening.

    1 3/4
    canned chopped tomatoes
    canned butter beans
    pitted black olives
    small can roasted red pepper
    1 1/2
    sliced chorizo
    baby spinach
    fish fillets (cod, pollack, haddock, or salmon)
    extra virgin olive oil, for drizzling
    Sea salt and freshly ground black pepper
    Preheat the oven to 425°F and put a large baking pan in the oven to heat.
    Take a piece of baking paper about 60–80cm/24–32in long and fold in half to make it double thickness, then fold in half again. Tightly fold together to seal two of the edges, creating a pouch, making sure there are no gaps for the food to escape when cooking. Repeat with another piece of baking paper.
    Divide the tomatoes between the parcels, then do the same with the butter beans, olives, red pepper, chorizo and spinach. Season inside the bags with salt and pepper, then put the cod on top of the spinach. Season the fish and finish with a drizzle of extra virgin olive oil. Seal the open end of the bags by folding the edges over, leaving as much space in the bags as possible for steam to circulate when cooking. (The parcels can be prepared in advance and kept in the refrigerator for a good few hours before cooking.)
    Put the parcels in the hot baking pan and bake for 20 minutes until the fish is cooked through. When cooked, split open the parcels and serve hot.

    The base number of servings for this recipe is 2


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