Cod En Papillote With Lemon-Caper Butter & Mash

Boil a kettle 

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and chop the potatoes into bite-sized pieces 

Add the chopped potatoes to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Once cooked, drain and return them to the pot

Cut the lemon[s] into quarters

Chop the parsley finely, including the stalks (keep this aside for garnish later)

Cut up 4 [8] A3 size sheets of baking paper

Lay each cod fillet in the middle of 2 pieces (doubling it up prevents any leakages!)

Divide 50g [100g] butter between the cod fillets, dotting it evenly, then top with the capers 

Squeeze a lemon quarter over each piece of cod and season generously with salt and black pepper

Scrunch the edges of the baking paper together around the cod fillets to form a sealed parcel

Add the parcels to a baking tray and put the tray in the oven for 10-12 min or until the cod fillets are cooked through

Tip: Your cod is cooked when it turns opaque and flakes easily

Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up & slice into thin strips

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once the pan is hot, add the sliced spring greens and cook for 1 min, then add 2 tbsp [4 tbsp] boiled water, cover and cook for 2-3 min or until wilted

Meanwhile, return the drained potatoes to a low heat and add a generous drizzle of olive oil

Mash until smooth, then season generously with salt – this is your olive oil mash