4 x 150g Mourne Fishbox Cod filet pieces
200g fine asparagus spears
200g cherry tomatoes
1tbsp extra virgin olive oil
Juice of ½ a lemon
4tbsp sweet chilli sauce
Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Cut the asparagus and cherry tomatoes in half lengthways and place on 4 large pieces of foil. Place the cod on top and drizzle with the olive oil and lemon juice. Drizzle over the chilli sauce then fold the foil up and seal the ends to make a tight parcel.
Bake the fish in the oven on a baking tray for 15- 20 mins. The fish will flake easily when cooked. Serve with new potatoes