Succulent cod fillets coated with a deliciously creamy lemon sauce flavoured with flat leaf parsley.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Place the fish fillets in individual rectangles of foil, squeeze over the juice of the lemon and fold up the foil to create a parcel.
Place the fish parcels on a baking tray and cook in the oven for 15 minutes, or until cooked through.
Meanwhile, pour the Creamy Lemon & Parsely Sauce into a small saucepan and simmer for 2-3 minutes, stirring.
Serve the fish with mashed potatoes or boiled potatoes and your choice of green vegetables. Pour over the Creamy Lemon & Parsley Sauce and serve immediately.
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