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

Method

1. Preheat oven to 200°C (400°F). Cut two 30cm sheets of parchment paper or aluminum foil, folding each in half to create a crease.

2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pine nuts and toast for 2-3 minutes, stirring frequently, until golden with a nutty aroma. Transfer to a small bowl and set aside.

3. In the same skillet, add remaining olive oil and garlic. Sauté for 30 seconds until fragrant but not browned — watch for the garlic to turn translucent and release its sweet aroma.

4. Add spinach in batches, tossing with tongs until just wilted. This takes about 2-3 minutes total. The spinach should be bright green and tender but not waterlogged. Season lightly with salt and pepper.

5. Divide the spinach mixture between the two parchment sheets, spreading each into an even layer in the center.

6. Place one cod fillet on top of each spinach bed. Season generously with salt and pepper. Drizzle each fillet with half the lemon juice, then sprinkle with lemon zest and fresh dill.

7. Pour 30ml white wine over each packet, then gather the sides of the parchment and fold the edges tightly to create a sealed parcel. Leave a small gap at the top for steam to escape initially, then crimp shut.

8. Place packets on a baking sheet and bake for 12-15 minutes. The parcels should puff up with steam. Cod is done when it reaches 63°C (145°F) internally and flakes easily with a fork.

9. Carefully open the packets (steam will escape — avert your face). The cod should be opaque and the spinach silky. Garnish with toasted pine nuts and serve immediately with crusty bread or a light salad.