Lemon-Cod Foil Packets with Spinach, Pine Nuts & White Wine

Method

1. Preheat oven to 200°C/400°F. Lay out 4 large sheets of parchment paper or heavy-duty foil (about 40cm each).

2. Heat a large skillet over medium heat. Add pine nuts and toast, stirring constantly, until golden with a fragrant nutty aroma, about 3 minutes. Transfer immediately to a bowl to stop cooking.

3. In the same skillet, heat 2 tbsp olive oil over medium-high. Add shallots and cook until translucent and soft, about 3 minutes. Add garlic and red pepper flakes, stir for 30 seconds until fragrant.

4. Add spinach in batches, tossing with tongs until just wilted but still bright green. Season with half the salt and pepper. Remove from heat and divide spinach mixture among the 4 parchment sheets, placing it in the center.

5. Pat cod fillets dry with paper towels. Season both sides with remaining salt and pepper. Place one fillet on top of spinach on each sheet, skin-side down.

6. Drizzle each fillet with 1/2 tbsp olive oil. Top with 2-3 lemon slices, a sprinkle of toasted pine nuts, and a sprig of thyme.

7. Pour 20ml white wine over each packet. Fold the sides of parchment over the fish, then roll up the edges to create a tight sealed packet, leaving room for steam to circulate.

8. Place packets on a baking sheet. Bake for 15-18 minutes until fish flakes easily and is opaque throughout (internal temp should reach 63°C/145°F).

9. Let packets rest for 2 minutes before opening carefully (steam will escape). Transfer to plates and serve immediately with crusty bread or a simple salad.