My BBQ Cod Parcels & Herb Sauce
- 4 cod fillets each weighing around 150-200g each.
- 500g cooked new potatoes cut into 1cm slices
- 80g cherry tomatoes, quartered
- 20g black olives, quartered
- 2 tsp small capers
- juice of ½ lemon
- 1 shallot, finely chopped
- 100ml extra-virgin olive oil
- salt & pepper
FOR THE HERB SAUCE:
- Handful of basil
- Handful of parsley
- 50ml red wine vinegar
- 100ml olive oil
- water (to let down)
Lay a sheet of baking paper on top of a sheet of foil both cut into about 40cmx40cm squares.
On top of the baking paper, in the middle, lay out the potato slices making a 'bed' for the cod. Place the cod fillets on top then scatter with the tomatoes, black olives, capers, shallot, lemon juice, olive oil, salt and pepper. To make the parcel, fold the top and bottom together and roll creating a seal. Then roll in the sides creating a sealed parcel.
Place on the BBQ for 8 minutes. Whilst the fish is cooking, finely chop the coriander and parsley (or blitz in a food processor), mix with the olive oil and vinegar and season with salt and pepper. Let down with water to a pouring consistency.
Take the ‘parcel’ off the heat and allow to rest for 5 minutes. Open in the middle of the table, serving the herb sauce in a jug on the side. Dig in!