Serves 4

600g fresh cod fillet

2 large potatoes, thinly sliced

4 cloves garlic, thinly sliced

2 medium white onions, thinly sliced

1 cup black olives, pitted

1 cup cherry tomatoes

1 bunch fresh thyme

2 tbsp olive oil

You will also need four square pieces of nonstick baking paper

1) Preheat your oven to 160°C. 2) Place the thinly sliced potatoes and garlic on the one-half of each baking paper square, laying them out to roughly the size of the fish fillets. 3) Place a piece of fish on top of each potato pile, along with the onions, cherry tomatoes and thyme. Drizzle with olive oil and season with salt and pepper. 4) Fold the other half of the paper over the fish, tucking the sides into the bottom half of the paper to create a parcel.  Repeat the process with the other fish fillets. 5) Place the parcels on a baking tray and cook for 15 minutes until fish is firm and flaky. 6) Serve the fish in the paper parcels, with vegetables or salad on the side.