Photo of Cod puttanesca parcels with herby rice by WW

Cod puttanesca parcels with herby rice

Total Time
30 min
15 min
15 min
Cooking food in paper – en papillote – is a fab quick-meal hack. The steamy parcel eliminates the need for oil, allows flavours to meld and creates its own sauce. And there’s less washing up!


Tinned Tomatoes

1 can(s), large, chopped


1 clove(s), crushed

Olives, in Brine

60 g, drained and halved

Capers, in Brine

1 tablespoon(s), drained and rinsed

Chilli flakes

2 teaspoon(s), level

Oregano, Dried

2 teaspoon(s), level

Green Beans

300 g

Cod, raw

500 g, skinless, 4 x 125g

Long grain & wild rice, microwavable

500 g, 2 x pouches

Parsley, fresh

2½ tablespoon(s), 2 tbsps plus extra to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut 4 pieces of baking paper into rectangles measuring approximately 30cm x 40cm.
  2. In a small bowl, mix together the tomatoes, garlic, olives, capers, chilli and oregano, then set aside.
  3. Divide the green beans between the baking paper rectangles, spoon over half of the tomato mixture, then top with the cod and the remaining tomato mixture. Bring the edges of the paper up and over the filling and double fold to seal the parcel. Put the parcels on a baking tray and bake for 15 minutes.
  4. Meanwhile, cook the rice to pack instructions, then transfer to a bowl and stir in the parsley. Season to taste.
  5. Serve the fish parcels and rice garnished with the extra parsley.