Fish parcels with romesco sauce & veg

2 of 5-a-day baked fish fibre folate healthy recipes quick fish recipes vitamin c

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Ingredients

2 firm white fish fillets (we used cod)

4 lemon slices

2 thyme sprigs

2 tbsp olive oil

½ cauliflower , cut into wedges

10 spring onions , ends trimmed, roots left intact

1 slice sourdough bread , torn into chunks

1 red chilli (deseeded if you don't like it too hot)

2 garlic cloves , sliced

10 blanched almonds

2 ready-roasted red peppers , from a jar

1 tomato , peeled (see tip, below)

½ tsp sherry vinegar

Method

Heat oven to 200C/180C fan/gas 6. Put each fish fillet on a large piece of baking parchment and top each with a few slices of lemon and a sprig of thyme. Drizzle with 1 tsp of the oil and season. Fold over the top edges of each piece of parchment to make a seal, then scrunch up the ends like a sweet wrapper. Put the parcels on a baking sheet and bake in oven for 15 mins.

Meanwhile, steam the cauliflower for 4 mins, then add the spring onions for 3 mins more or until tender. Pat dry, then toss the veg in 2 tsp olive oil and season. In a large frying pan, toast the bread pieces in the remaining oil, then add the chilli and garlic, and cook for 1 min. Tip into a food processor with the nuts, peppers, tomato and vinegar, and pulse until you have a rough paste. Season and put to one side.

Wipe then heat the frying pan. Add the cauliflower wedges and spring onions, and cook for a few mins each side to brown. Serve alongside the fish and sauce.