Spanish Fish in a Sack

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Parchment paper

1 pound ready-trimmed green beans, available in produce department, halved on an angle across

8 anchovy fillets, optional

4 large garlic cloves, minced

16 strips thinly sliced pimientos or roasted red pepper

1/2 cup pitted chopped good quality black olives, such as kalamata

2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces) or, 4 red snapper fillets, 8 ounces each

Salt and pepper

4 scallions, chopped

1/4 cup flat leaf parsley, a generous handful, chopped

Extra-virgin olive oil, for generous drizzling

1 lemon, zested and juiced

Potatoes with Chorizo and Onions, recipe follows

Crusty bread, to pass at table

Potatoes with Chorizo and Onions:

2 tablespoons extra virgin olive oil, 2 turns of the pan

3/4 pound, 1 package, chorizo, very thinly sliced on an angle, pull away any loose casings

6 small Yukon gold potatoes, very thinly sliced

1 medium onion, very thinly sliced

Salt and pepper

2 teaspoons sweet paprika

1/4 cup chopped flat-leaf parsley, a generous 1 or 2 handfuls