/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Cod en papillote with squid, tomato and fennel

Prepare
1-2 hours
Cook
10 to 30 mins
Serve
Serves 2

This simple fish supper is turned into something special with the addition of squid and freshly made socca bread.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the socca bread

For the olive and tomato topping

For the cod en papillote

Method

  1. To make the socca bread, mix all of the ingredients together with 500ml/18fl oz water and leave to stand for 1 hour.

  2. Heat a small frying pan over medium heat and add 1-2 tsp of oil to coat the bottom of the pan. Pour a quarter of the batter into the pan to make a thick pancake. Cook the bread for a few minutes on both sides until golden-brown. Repeat with the remaining batter.

  3. To make the olive and tomato topping, mix all the ingredients together in a bowl. Spoon this onto the socca bread, cut into wedges and keep warm.

  4. Meanwhile, to make the cod, preheat the oven to 220C/200C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half.

  5. Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes.

  6. Serve the cod parcels on plates, opened, with the socca bread on the side.