Cod with cherry tomatoes and potatoes

Ingredients

For 2 servings

• Cod350 g
• Cherry tomatoes200 g
• Potatoes2
• Extra virgin olive oil2 tablespoons
• Parsleyto taste
• Saltto taste

Contains: fish

Method

1. Preheat the oven to 200 °C (conventional) and lay out two large sheets of baking paper, one per serving.
2. Peel the potatoes and slice them very thinly, about 2–3 mm, so they cook together with the fish; arrange them in the middle of each sheet, slightly overlapping.
3. Wash and halve the cherry tomatoes; pat the cod dry with kitchen paper and check for bones.
4. Lay the cod on the potatoes, scatter the tomatoes around, dress with the oil and a pinch of salt; seal each parcel by folding the edges over several times, leaving a little air inside.
5. Put the parcels on a baking tray and bake at 200 °C for 25 minutes, until the parcel is puffed, the fish is opaque white and flakes, and the potatoes are fork-tender.
6. Meanwhile, wash and chop the parsley; open the parcels carefully, mind the steam, sprinkle with the parsley and serve.