Cut two pieces of parchment or foil (about 30cm x 20cm each). Slice a lemon thinly and place the slices lengthwise along the middle of each foil. Place a cod fillet (100-150g each) on top of the lemon slices. Season with sea salt and freshly ground pepper.

Peel, de-seed and chop some ripe tomatoes (300g in total). Distribute over the two cod fillets. Season with sea salt and freshly ground pepper. Finely chop a dozen pitted black olives and sprinkle over the tomatoes. Drizzle with olive oil.

Seal the parchments or foil and place in a preheated oven (200c). Bake for 8 – 10 minutes till the cod fillets turn opaque.

To keep the cod fillets warm for a time, reduce the baking time to 7 minutes baking, and then turn off the oven, leaving the parcels inside.

Serves 2.