Save to your scrapbook

    Cod in a Bag with Cherry Tomatoes, Olives and Basil

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Cod in a Bag with Cherry Tomatoes, Olives and Basil

    Serves: 4


    • 10 red cherry tomatoes
    • 10 yellow cherry tomatoes
    • 50g olives
    • 4 cloves of garlic, crushed
    • Juice of 2 lemons
    • 75ml olive oil
    • Salt and freshly ground black pepper
    • 4 x 225g cod steaks, scaled, pin-boned and portioned
    • 2 handfuls French beans
    • 1 bunch fresh green or purple basil


    1. Crush the tomatoes in a bowl, keeping all the juices. Squash the olives with the base of a cup, discard the stones, and add to the tomatoes. Add the crushed garlic, lemon juice, olive oil and a little pepper. Leave this to sit for 20/30 minutes so all the flavours mingle.
    2. Preheat the oven to 200°C/gas 6. Take 2 pieces of foil approximately A4 size, place them on top of each other and tightly fold over 3 times on 3 sides, then open up the unfolded side like an envelope. Do this for each person.
    3. At the last minute, top and tail the French beans and stir into the tomato mix. Tear the basil leaves and mix in as well. Distribute the tomato mixture and all its tasty juices between the foil envelopes and place a cod steak in each. Fold up the last side of the foil parcels and carefully place them all on a roasting tray. Bake in the oven for 25 minutes. Place on the table, tear open and tuck in!

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars