It’s been a helluva month - hence the radio silence. Between the kid still teething but not actually cutting a tooth (until yesterday hooray!), still not walking but wanting to, still waking up in the night regardless of increased carbs at dinner/extra milk feeds/teething gel/Calpol/my pleas etc, my birthday and our first proper hols, it’s been FULL. ON. And I’d be lying if I didn’t say I’ve not been very sane, articulate or motivated to do anything but get through the day during this time. Predictably, cooking has waned and the takeaway has become king, until now that is – there's only so long you can only keep kidding yourself that the washing machine is to blame for your go-to comfy jeans becoming a lil less roomy and a lil more restrictive! So, back in the kitchen I went with a renewed spring in my step at the faint hope that the lack of sleep is all down to teething and not anything we’re technically getting wrong and that one day, soon, he will have all his teeth and sleep will once again come back into our lives.
Now, I know I’m not the only one that finds time, inspiration and energy's often super low when it comes to those mid-week meal times. These days it has to take less than 45 minutes from start to finish to even get a look in and this gem fits the bill perfectly. It’s super quick to make, takes no time to cook, ingredients don’t cost a bomb and it's delicious and healthy. WINNING! It's a firm fave in our household, in fact, it's one of the first fish dishes I tested out on the veggie to convince him to give fish a chance!
1 decent size cod loin or 2 cod fillets
2 spring onions
A handful of vine tomatoes (I use pome dei moro ones from Waitrose but any will do fine)
A small handful of flat leaf parsley or fresh tarragon depending on what you prefer – I’ve gone for tarragon this time but swap it round regularly
A splash of olive oil
¼-1/2 a lemon depending on how lemony you like life
Pinch of sea salt
Pinch of freshly ground black pepper
Enough tin foil to encase 2 pieces of cod
1. Heat your oven to 180C/450F/Gas Mark 4
2. If you’re using a cod loin cut it into 2 decent portions. You need enough tin foil to fit create a roomy tent-like structure around the cod – allow aprox three times as much as the space the cod takes up
3. Roughly slice the spring onion, cut a chunk of lemon and roughly chop the tarragon/flat leaf parsley
4. Place one piece of cod in the middle of the foil, put the tomatoes , flat leaf parsley/tarragon and spring onion on top, drizzle with a little oil, as much lemon as you like, a pinch of salt and pepper. Then pull the two sides of your foil together above the cod leaving some room above the fish so the steam can circulate and pinch together tightly all around to seal – this is important as you don’t want the heat to all escape and the fish to dry out.
5. Place on a baking tray in the middle of the oven. Total cooking time depends on the size of the fish but check them after 8- 10 minutes as you don’t want it drying out – if it’s white rather than translucent in the middle it’s cooked.
That’s it, leaving you plenty of time to put your feet up and flick on Orange Is the New Black! I'd serve with a nice green salad and, if you’re feeling indulgent and in need of a carb hit, some buttery Jersey Royals.
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