Cod en papillotte with zucchini in tomato sauce

Preparation

• 1 Pre heat the oven at 180°C.
• 2 Heat some olive oil in a frying pan over a medium-high heat and add the shallot, garlic, chili flakes and anchovies. Fry for 2 minutes till softened. Add the zucchini, fry another 2 minutes, then add the white wine, stir and wait for another 2 minutes.
• 3 Add the peeled tomatoes and squeeze with a spoon. Then add the thyme leaves, red wine vinegar and season with pepper. Lower the heat, put the lit on and let the tomato sauce boil softly.
• 4 Meanwhile lay out two tin foils, cover with greaseproof paper and drizzle some olive oil, salt and pepper over them. Put a cod fillet on each. Fold the edges of the tinfoil and greaseproof paper so the sides are standing upright.
• 5 Stir the sauce and spoon about three table spoons on each cod fillet. Make sure there’s a few slices of zucchini on each as well.
• 6 Fold the tinfoil and greaseproof paper until you have a package with enough room for air, then put it in the oven for 10 minutes.
• 7 Divide the packages among two plates. Open with care! Serve with a few lemon slices and enjoy straight from the greaseproof paper.