Baked Fish in a Bag with Tomatoes, Butter Beans and Chorizo


Preparation info

  • Makes


    adult portions
    • Difficulty


    • Ready in

      30 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

If you like the idea of very little dishwashing when you finally get the kids to bed so you can enjoy a meal with your partner, you’re going to love this. It’s a complete meal cooked all together in the oven (on a cookie sheet) in a parchment-paper bag. The best thing to do is to assemble the bags ahead (perhaps while the kids are eating their meal) and keep them in the refrigerator to cook later in the evening.


  • 1 can (15-oz.) crushed tomatoes
  • ½ can (15-oz.) butter beans, drained and rinsed
  • cup pitted ripe olives
  • 1 bottled or canned roasted red bell pepper, sliced
  • 10 to 12 thin slices chorizo (about ounces), halved
  • 2 large handfuls baby or young spinach leaves
  • 2 fish fillets, such as cod, pollack, haddock or salmon, skinned
  • extra virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper


  1. Heat the oven to 425°F and put a large cookie sheet in the oven to heat.
  2. Fold a 32-inch-long piece of parchment paper in half to make it double thickness, then fold in half again. Tightly fold together two of the edges to seal, creating a pouch and making sure there are not any gaps where the juices can escape during cooking. Repeat with another piece of parchment paper. (Alternatively, you can buy parchment paper bags from cookware stores that are ready to use.)
  3. Divide the tomatoes between the packages, then do the same with the butter beans, olives, red pepper, chorizo and spinach. Season inside the bags with salt and pepper, then put the fish on top of the spinach. Season the fish and finish with a drizzle of extra virgin olive oil. Seal the open end of the bags by folding the edges over, leaving as much space inside the bags as possible for steam to circulate during cooking. (The packages can be prepared in advance and kept in the refrigerator several hours before cooking.)
  4. Put the packages on the hot cookie sheet and bake 20 minutes, or until the fish is cooked through. When cooked, split open the packages and serve hot.