Lemon-Cod Foil Packets with Spinach, Cherry Tomatoes & Pine Nuts

Method

1. Preheat oven to 200°C (400°F). Cut 4 large sheets of parchment paper or aluminum foil, about 30cm each.

2. Pat cod fillets dry with paper towels—moisture on the surface prevents proper browning. Season both sides generously with salt, pepper, and dried oregano.

3. Divide spinach evenly among the 4 parchment sheets, spreading leaves in a single layer to create a bed for the fish.

4. Place one cod fillet on top of the spinach on each sheet. Scatter cherry tomatoes and minced garlic around the fish.

5. Drizzle each packet with 1 tablespoon of olive oil. Squeeze fresh lemon juice over the fish, then top with lemon slices and a generous sprinkle of pine nuts.

6. Fold the parchment over the fish and fold the edges tightly, crimping them to create a sealed packet—steam is essential here, so ensure no gaps.

7. Place packets on a baking sheet and bake for 18-20 minutes at 200°C. The cod should reach 63°C internal temperature and flake easily with a fork.

8. Remove from oven and let rest in packets for 2 minutes—carryover cooking will finish the fish. Open carefully, as hot steam will escape.

9. Transfer to plates, garnish with fresh parsley, and serve immediately with crusty bread or a light side salad if desired.