400 g (13 oz) canned butter beans, rinsed and drained
125 g (4 oz) cherry tomatoes, halved
4 thyme sprigs
4 thin chorizo slices
75 ml (3 fl oz) dry white wine
salt and pepper
Cut 4 large sheets of baking paper and place a cod fillet on each. Divide the beans, tomatoes and thyme between the parcels and season well.
Place a chorizo slice on top of each piece of fish and season with salt and pepper, then fold the paper over and roll up the edges to create airtight parcels, leaving just a little gap.
Pour a little wine into each parcel and then fully seal, leaving enough space in the packages for air to circulate. Place on a baking sheet and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until the fish is cooked through.