Thomasina Miers’ recipes for cod with courgettes, green olives and lemon, and a blackberry and almond slice

A fragrant parcel of baked fish seasoned with herbs and lemon, all rounded off with a fruity, nutty dessert

There is something so simple but so delicious about a parcel of fish. Like unwrapping an edible present, the smell hits you before anything else, which in this case is fennel, thyme and lemon. It is a delicate way to cook fish, so the sauce needs to have some character, and basil, olives and lemon with a slick of olive oil make a beautiful, late-summer seasoning. Round off the feast with a blackberry and crisp almond pastry slice that tastes all the better if you forage your own fruit.