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Horseradish-butter fish parcels

Horseradish-butter fish parcels


Use that jar of horseradish in a tasty fish recipe. Cooking everything on the same tray means less washing-up, too

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    1265kj 303kcal
  • Fat
    Med 24%
  • Saturates
    Med 27%
  • Sugar
    Low 6%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 11g


  • 1 large sweet potato, cut into wedges
  • 1 tbsp Co-op olive oil
  • 15g Co-op unsalted butter, softened
  • 1 tbsp Co-op hot horseradish sauce
  • 2 tbsp chopped flat leaf parsley
  • 240g pack Co-op cod fillets
  • 180g pack Co-op Tenderstem® broccoli
  • 1 lemon, cut into 4 wedges


  1. Preheat the oven to 180°C/fan 160°C/gas 4. Toss the sweet potato wedges with the oil, season, then roast for 30 mins
  2. Meanwhile, mix the butter, horseradish and parsley together, then spread all over the cod. Take two large pieces of foil, divide the broccoli between them, then top with a piece of fish and 1 lemon wedge each.
  3. Parcel up the foil, leaving room for air to circulate, then place on the sweet potato for the last 20 mins of cooking
  4. Once everything is cooked, open the parcels — carefully, to avoid the steam — then serve the fish, broccoli and buttery sauce with the sweet potato and remaining lemon wedges

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