Pre heat the oven at 180°C.
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.
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.
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.
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.
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.
Divide the packages among two plates. Open with care! Serve with a few lemon slices and enjoy straight from the greaseproof paper.
- 1 shallot, chopped
- 1 garlic clove, finely chopped
- 1 tsp chili flakes
- ½ tin of anchovies, drained
- 1 zucchini, thinly, vertically sliced
- 50 ml white wine
- 400 g peeled tomatoes
- few springs of thyme, leaves taken off
- 50 ml red wine vinegar
- Tin foil and greaseproof paper
- 2 frozen cod fillets (150 g each), defrosted
- 1 lemon, sliced