Fish in a Bag

I saw this recipe on foodgawker and thought it would be good because Blake said he would eat fish cooked in a bag. I thought this was pretty fresh and healthy, and I liked that it was easy to cook and clean up, but Blake didn't like it much. He'd prefer a more oily fish that is baked to have some sort of crust. Oh well.

Ingredients (per packet):
1 cod fillet
½ small fennel, finely sliced
Handful of couscous
5 cherry tomatoes, halved
Handful of basil and parsley leaves
Juice of half a small lemon, and couple of slices for cooking with
¾ cup of stock
Salt & pepper
Olive oil

Directions:
Preheat oven to 400°C. Tear off a big piece of foil, line it with parchment paper, lay your fennel and couscous first, then the fish on top. Place the herbs, tomatoes, and lemon slices all over the fish and couscous. Season with salt and pepper, freshly squeezed lemon juice and a drizzle of olive oil over the lot.

Use another piece of foil, cover the pack, and squish three of the edges real tight (don’t want the yummy juices leaking out – Jamie used egg to seal the edges but I don’t find it necessary). Leave one of the edges open, so you can pour in the stock. Seal the last edge tight and bake it in the oven for 20 minutes.