Cut four 35 cm rectangles of baking parchment. Halve the cherry tomatoes, cut the lemon into 2–3 mm slices and finely chop the garlic and 8 basil leaves, then divide them between the centres of the papers.
Leave a 7 cm border free on every side so you can seal the parcels.
Season each tomato bed with a small pinch of salt to release its juices.
Look for this: Each topping forms a compact, even bed in the centre of its paper.
Pat the cod dry, divide it into four equal portions and place one on each tomato bed. Fold any thin end underneath, then season each portion with salt and pepper and drizzle it with 2 teaspoons of olive oil.
Keeping an even thickness prevents the thin end from overcooking.
Keep the remaining oil and 4 basil leaves for serving.
Look for this: The four portions have an even thickness and sit in the centre of their papers.
Fold
2 min
Seal the parcels
2 min
Ingredients for this step
Cod loin · 600 g
Bring the long parchment edges together above each cod portion and fold them over twice. Fold each short end inwards twice to close the parcel firmly.
Leave a pocket of space above the fish so steam can circulate.
Place every parcel seam-side up on a baking tray.
Look for this: No opening remains around the cod when you press a parcel gently.
Bake
14–16 min then 2 min rest
Steam in the parcel
14–16 min then 2 min rest190°C, 63°C internal temperature
Bake the sealed cod parcels at 190°C for 14 minutes, then check the thickest cod portion; allow up to 2 more minutes if its centre has not reached 63°C. Rest the parcels for 2 minutes before opening.
Open each parcel away from your face because the escaping steam is very hot.
Divide the remaining teaspoon of olive oil and the 4 remaining basil leaves between the portions, then serve in the paper.
Look for this: The thickest part of the cod reaches 63°C and separates into moist flakes under light pressure.
Storage and reheating
Refrigerator
Open the parcel, transfer the fish to a covered container and keep in the fridge for up to 1 day.
Freezer
Freezing after cooking is not recommended if you want to preserve the fish’s texture.
Reheating
Reheat covered for 8 minutes at 150°C and avoid cooking the fish hard a second time.
Allergen information
Allergens declared by the author
Fish
Cod loin
Always check packaging and possible cross-contamination; this declaration is not a medical guarantee.
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Prepare
Prepare
Fold
Bake
