INGREDIENTS · 4 cod fillets each weighing around 150-200g each. · 500g cooked new potatoes cut into 1cm slices · 80g cherry tomatoes, ...
DIRECTIONS · Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil. · In a saucepan, melt butter. Add lemon ...
Create the parcel by taking some foil, line with greaseproof paper and fold the sides over. · Wrap the parcel up and BBQ for 8-10 minutes. · Take ...
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Four 6-ounce cod fillets. 1 lemon, sliced into 4 rounds. 1 teaspoon kosher salt. 1 teaspoon freshly ground black pepper. 1/4 cup fresh lemon juice. 4 tablespoons ...
Preheat the oven to 180°C/160°C Fan/Gas Mark 4. · Cut the asparagus and cherry tomatoes in half lengthways and place on 4 large pieces of foil.
Preheat the barbecue to a medium heat. · Place the fish on a sheet of tin foil and rub with garlic, herbs, salt and pepper. · Barbecue for 15 minutes until the fish is an ...
Tip: To barbecue, place the tin foil parcel directly onto the grill on a medium ...
This is a DREAM of a recipe, as the fish parcels can be assembled several
Sep 24, 2020 - My BBQ Cod Parcels & Herb Sauce.