Fish parcels with romesco sauce & veg

• firm white fish2

  fillets (we used cod)

• lemon↗

  slices

• thyme sprigs↗2
• olive oil↗2 tbsp tbsp
• cauliflower↗½

  cut into wedges

• spring onions↗10

  ends trimmed, roots left intact

• slice sourdough bread↗1

  torn into chunks

• red chilli↗1

  (deseeded if you don't like it too hot)

• garlic cloves↗2

  sliced

• blanched almonds↗10
• ready-roasted red peppers2

  from a jar

• tomato↗1

  peeled (see tip, below)

• sherry vinegar↗½ tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put each fish fillet on a large piece of baking parchment and top each with a few slices of lemon and a sprig of thyme. Drizzle with 1 tsp of the oil and season. Fold over the top edges of each piece of parchment to make a seal, then scrunch up the ends like a sweet wrapper. Put the parcels on a baking sheet and bake in oven for 15 mins.

2. 2

   Meanwhile, steam the cauliflower for 4 mins, then add the spring onions for 3 mins more or until tender. Pat dry, then toss the veg in 2 tsp olive oil and season. In a large frying pan, toast the bread pieces in the remaining oil, then add the chilli and garlic, and cook for 1 min. Tip into a food processor with the nuts, peppers, tomato and vinegar, and pulse until you have a rough paste. Season and put to one side.

3. 3

   Wipe then heat the frying pan. Add the cauliflower wedges and spring onions, and cook for a few mins each side to brown. Serve alongside the fish and sauce.