Baked cod with tomatoes and lemon parcels

Cut four large rectangles of baking parchment. Place the chopped tomatoes, thin lemon slices, garlic and basil in the centre.

• Leave a 7 cm border all around.
• Season the tomatoes lightly to release their juices.

Look for this: Each topping forms a compact bed in the centre of the paper.

Pat the cod dry, divide it into four portions and place it over the vegetables. Add oil, salt, pepper and basil.

• Fold the thin end underneath each portion.
• Avoid pouring too much lemon directly over the raw fish.

Look for this: The portions are centred and an even thickness.

Bring the long edges together, fold them over twice, then twist or fold each end firmly.

• Leave space above the fish for steam.
• Place seam-side up on a tray.

Look for this: No air escapes when you press a parcel gently.

Bake, rest for 2 minutes, then open carefully. Serve in the paper to keep every drop of juice.

• Open away from your face; the steam is very hot.
• Add the remaining fresh basil at the last moment.

Look for this: The cod flakes easily and remains slightly pearly in the centre.