Cod en papillote with squid, tomato and fennel recipe
 This simple fish supper is turned into something special with the addition of squid and freshly made socca bread. 200g/7oz chickpea or gram flour80ml/2¾fl oz olive oil, plus 2 tbsp for fryinglarge pinch sea salt 200g/7oz chickpea or gram flour 80ml/2¾fl oz olive oil, plus 2 tbsp for frying large pinch sea salt handful black olives, choppedhandful sun-dried tomatoes in oil, chopped25ml/1fl oz red wine vinegar2 sprigs fresh thyme, chopped2 tbsp olive oil handful black olives, chopped handful sun-dried tomatoes in oil, chopped 25ml/1fl oz red wine vinegar 2 sprigs fresh thyme, chopped 2 tbsp olive oil 1 ripe beef tomato, sliced400g/14oz cod, lightly salted, cut into cubes2 small or medium squid, cleaned and thinly sliced1 courgette, cut into thin stripsfew sprigs monk’s beard2 bay leaves4 thyme sprigs2 tbsp finely chopped dill2 tbsp olive oil200ml/7fl oz white wine1 orange, zest only, grated2 pinches dried chilli flakessalt and freshly ground black pepper 1 ripe beef tomato, sliced 400g/14oz cod, lightly salted, cut into cubes 2 small or medium squid, cleaned and thinly sliced 1 courgette, cut into thin strips few sprigs monk’s beard 2 bay leaves 4 thyme sprigs 2 tbsp finely chopped dill 2 tbsp olive oil 200ml/7fl oz white wine 1 orange, zest only, grated 2 pinches dried chilli flakes salt and freshly ground black pepper Method To make the socca bread, mix all of the ingredients together with 500ml/18fl oz water and leave to stand for 1 hour. Heat a small frying pan over medium heat and add 1-2 tsp of oil to coat the bottom of the pan. Pour a quarter of the batter into the pan to make a thick pancake. Cook the bread for a few minutes on both sides until golden-brown. Repeat with the remaining batter.To make the olive and tomato topping, mix all the ingredients together in a bowl. Spoon this onto the socca bread, cut into wedges and keep warm.Meanwhile, to make the cod, preheat the oven to 220C/200C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half. Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes. Serve the cod parcels on plates, opened, with the socca bread on the side. To make the socca bread, mix all of the ingredients together with 500ml/18fl oz water and leave to stand for 1 hour. To make the socca bread, mix all of the ingredients together with 500ml/18fl oz water and leave to stand for 1 hour. Heat a small frying pan over medium heat and add 1-2 tsp of oil to coat the bottom of the pan. Pour a quarter of the batter into the pan to make a thick pancake. Cook the bread for a few minutes on both sides until golden-brown. Repeat with the remaining batter. Heat a small frying pan over medium heat and add 1-2 tsp of oil to coat the bottom of the pan. Pour a quarter of the batter into the pan to make a thick pancake. Cook the bread for a few minutes on both sides until golden-brown. Repeat with the remaining batter. To make the olive and tomato topping, mix all the ingredients together in a bowl. Spoon this onto the socca bread, cut into wedges and keep warm. To make the olive and tomato topping, mix all the ingredients together in a bowl. Spoon this onto the socca bread, cut into wedges and keep warm. Meanwhile, to make the cod, preheat the oven to 220C/200C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half. Meanwhile, to make the cod, preheat the oven to 220C/200C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half. Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes. Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes. Serve the cod parcels on plates, opened, with the socca bread on the side. Serve the cod parcels on plates, opened, with the socca bread on the side.