cod fillet, kale, soured cream, butter.
1) Tear a square sheet of tin foil and lay a handful of kale leaves to the centre.
2) Add the fillet of cod and spoon the beetroot and ginger salsa over the top.
3) Add a knob of butter and pinch the foil closed like a cornish pasty, ensuring that the fish is completely encased with no gaps or holes in the foil.
4) Bake in the oven for 30 minutes, slide out of the foil and top with a dollop of soured cream.