Tried this the other night, Cod baked in foil on the BBQ, turned out really well!

Ingredients:

4 Cod Fillets, skin on, boned
1/2 Lemon
5 Sprigs of Tarragon
Two Sprigs of Rosemary
20+ Cherry tomatoes
1/4 Pint double Cream
1/2 Glass white wine
Spinach/Cress/Rocket
1lb New potatoes
Fresh green beans
Olive Oil
Balsamic Vinegar
Salt and Pepper

This recipe will also work will with many types of non-oily fish, such as Monkfish.

To start, get you spuds on the boil.

Place the cherry tomatoes into two or more foil parcels (double the foil over so you have a piece approx 30x30cm, place a dozen toms in each, max), place a sprig of Rosemary on top and drizzle with olive oil and some balsamic vinegar. Go easy on the vinegar. Season well. bring the ends of the foil up to make a parcel

Next, prepare the fish. Again, make a double foil sheet 30cmX30cm. Place the fish, skin down in the middle, put two slices of lemon on top, followed by a sprig of tarragon. Season and pour a splash of olive oil and some white wine wine over. Seal the parcel.

Heat your BBQ. When hot, throw on the foil packets containing the Tomatoes. Cook for 5 minutes.

Bring your green bean to the boil.

Move the toms to a cooler part of the BBQ and throw on the fish. Will take 8minutes to cook.

When the spuds and green beans are cooked, drain. Roughly crush the spuds, add some butter, olive oil and season. Place the lid back on to keep warm. Season the grean beans and place the lid back to keep warm.

By this stage the fish should be cooked. Remove the fish and tomato parcels from the BBQ. Allow the fish to rest for 2-3mins.

Get a small saucepan, add 1/4 double cream, a sprig of chopped tarragon. Now for the real flavour, add all the juices from the fish to the cream, bring to the boil and reduce slightly.

Wilt your spinach/rocket/cress in a large pot with a splash of oil and a squeeze of lemon.

To serve, place the crushed spuds on the middle of the plate, place the fish on top. Spoon a few of the roasted tomatoes on top. Serve the green beans and wilted leafs on the side. Pour the sauce over the fish, be generous!