White Fish and Chorizo en Papillote | RICARDO

Ingredients

• 6 oz (170 g) chorizo sausage (mild or hot), cut into long slices
• 1 1/2 lb (675 g) cod or other white fish fillets, cut into 4 portions
• 4 squares of aluminum foil
• 4 squares of parchment paper
• 1/4 cup (60 ml) oil-packed sundried tomatoes, drained and chopped
• 1/4 cup (60 ml) oil-packed pitted black olives, drained and chopped
• 3 green onions, thinly sliced
• 1/4 cup (60 ml) white wine
• 1 lemon, cut into wedges
• Salt and pepper