Cod en Papillote with beetroot & ginger salsa

Ingredients cod fillet, kale, soured cream, butter.

Following on from my beetroot and ginger salsa recipe, as promised this is an additional serving suggestion.

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.

Fish pie

Ingredients 4 large potatoes, milk or cream, butter, parsley, 4 eggs, cod, salmon, smoked haddock, prawns, flour, onions

1) Peel the potatoes and quarter them, then boil in hot salted water

2) Hard boil your eggs, peel the shells from them and slice into halves

3) Layer the fish and prawns in an oven-proof dish and top with the egg halves

4) To make the parsley sauce finely dice half an onion and sautee in a pan with 3 tablespoons of butter. Stir in a little plain flour to thicken, add freshly chopped parsley and finish off with milk or cream

5) Mash the potatoes with a little milk or cream and a teaspoon of butter, pour the parsley sauce over the fish and pipe the mashed potato over the top

6) Bake in the oven for 25 minutes and serve