Lemon Cod Foil Packets with Spinach, White Beans and Toasted Pine Nuts

Method

1. Step 1: Heat the oven to 200°C (400°F) with a rack in the middle. Slide a rimmed sheet pan onto the rack to preheat — a hot pan gives the packets instant bottom heat so the spinach wilts and the fish cooks through evenly rather than stewing in its own liquid.

2. Step 2: Toast the pine nuts in a dry skillet over medium-low heat for 2–3 minutes, shaking the pan often. They are done when they smell like warm butter and turn pale gold. Tip them onto a cold plate immediately; the gap between toasted and burnt is about 20 seconds.

3. Step 3: In a small bowl, combine the zest of the lemon, 1 tbsp of its juice, the grated garlic, olive oil, salt, black pepper and chili flakes. Whisk to a loose emulsion — it should look cloudy and hold together for a few seconds.

4. Step 4: Tear two 45 cm (18 in) sheets of heavy-duty foil. Pile 100 g of spinach onto each sheet. It will look like far too much; spinach loses roughly 90% of its volume in the oven. Scatter the cannellini beans and halved cherry tomatoes around the spinach.

5. Step 5: Pat the cod dry on both sides with paper towel. A dry surface lets the lemon-garlic oil cling instead of sliding off, and it keeps the fish from steaming in excess water. Set one fillet on each spinach pile, spoon half the lemon mixture over each, then pour 1 tbsp white wine into each packet.

6. Step 6: Seal each packet: bring the two long edges together and fold them over twice in tight 1 cm folds. Fold the short ends inward the same way, leaving a 3 cm tent of headroom at the top so steam can circulate rather than press against the fish.

7. Step 7: Slide the packets onto the preheated pan and bake for 12–15 minutes. At 12 minutes, open one packet at the far corner and check: the fish should flake with slight resistance and read 63°C (145°F) at the thickest point, and the spinach should be fully collapsed and dark green. If it needs longer, reseal and give it 3 more minutes.

8. Step 8: Rest the packets off the heat for 2 minutes, then open them at the table — the trapped lemon steam releases in one burst. Scatter the toasted pine nuts and parsley over the top, spoon the pan juices back over the fish, and serve straight from the foil.