Put each piece of cod on a square of tin foil with a lemon wedge and a sprig of parsley on top and season well, then wrap up to make four sealed parcels. Pop in the oven with your baked potatoes for the last 20 minutes. Check the cod is cooked by pushing a fillet apart to see if it is white and flaky. Split your baked potatoes and put a piece of cod on each one, then pour over plenty of hollandaise sauce and scatter over some freshly chopped chives.
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