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1
Preheat the oven to 200C/400F/gas 6 and bring a small saucepan of lightly salted water to the boil.
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2
Pat the fish dry with kitchen towel, season with slat and set aside.
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3
Blanch the garlic in the boiling water for 2 minutes, then refresh in cold water and pat dry.
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4
That way it will cook in the same time as the fish once it is en papillotte.
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5
Put four 46 x 25cm/18 x 10in rectangles of greaseproof paper on your work surface and drizzle them with half the olive oil.
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6
Next, you need to arrange the ingredients on one half of the paper, so that you will be able to fold the other half over them afterwards.
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7
Start with a few slices of tomato on each piece of paper and divide half the coriander over them, then season with salt and pepper.
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8
Put the pieces of cod fillet on top of the tomatoes, then add the blanched garlic and the rest of the coriander and drizzle with the remaining olive oil.
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9
Fold the paper over the filling and then fold along the edges to seal securely.
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10
Make sure the parcels are well sealed so that none of the liquid is lost.
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11
Put the parcels on a baking tray and bake for 15 minutes.
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12
Remove from the oven and leave to rest for 2 minutes before opening.
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13
Now comes the rush of aromas - open each parcel, taking care not to lose any of the juices, and serve with coriander-scented rice.
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14
Squeeze the tender garlic out of its skin for an extra delicious flavour.
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15
Serve with steamed or boiled rice mixed with a handful of chopped coriander leaves.
