Cod and Chorizo Parcels

Here's something easy to do with a fillet of cod, or any white fish - bake it with chorizo, cherry tomatoes and lemon. The flavour is divine. Add potato wedges and steamed greens or a salad for fish and chips with a twist. 

cod and chorizo parcels

Bake and serve the cod in grease proof paper parcels to catch all the lovely juices or in an oven proof dish covered with foil.

Cod and Chorizo Parcels

  • Serves: 4 
  • Time: 5-10 mins prep + 10-15 mins cooking
  • Cost:  £1.90 per serving
  • Calories:  271 per serving


  • 4 squares of grease proof paper (optional)
  • 4 x boneless cod fillets (roughly 150 - 175g in weight)
  • 12 thin slices chorizo, cut into strips with scissors
  • 16 cherry tomatoes, washed
  • 1 lemon, washed and sliced
  • 4 tablespoons olive oil (and extra for greasing)
  • Salt and pepper to taste


  1. Pre-heat the oven to 200 C/180 C fan/gas mark 6.
  2. Screw up each square of grease proof paper into a tight ball, then unscrew it and flatten it out as much as possible.
  3. Grease the centre of each piece of grease proof paper with a little olive oil and place one cod fillet on top the oil. 
  4. On top of each cod fillet, place a quarter of the tomatoes and the chorizo along with two lemon slices. Finally drizzle over a tablespoon of olive oil and season to taste.
  5. Gather up the edges of the paper and screw up at the top over the fish to make a parcel. Place the parcels in a roasting dish and bake for 10-15 minutes until the fish is opaque. Serve immediately in the paper.
  6. Alternatively, place the cod fillets in a greased oven proof dish and top with the chorizo and other ingredients. Cover the dish with a lid or foil and bake as above.
Cod and Chorizo Parcels Method 1.jpg
Cod and Chorizo Parcels Method 2.jpg