Mediterranean Cod Packets
Difficulty: Easy | Servings: 4 | Total Time: 1 hr 15 min
Preparation Time: 45 min | Rest Time: 5 min | Cooking Time: 25 min
Nutrition Information Per Serving
Calories 414 | Total Fat 19g | Saturated Fat 5g | Cholesterol 88mg | Sodium 421mg | Carbohydrates 27g | Dietary Fiber 4g | Protein 34g | Sugar 5g
Ingredients
- 1 pound small Yukon gold potatoes, sliced about 1/4 inch thick
- 1 small onion, sliced
- 1 clove garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 4 skinless center-cut wild cod fillets (around 6 ounces each)
- 1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
- Freshly ground pepper
- 1 teaspoon chopped fresh thyme
- 1/4 cup pitted kalamata olives, coarsely chopped
- 1 15-ounce can cherry tomatoes
- 2 tablespoons unsalted butter, softened to room temperature
- 1 tablespoon chopped fresh chives
Instructions
- In a bowl, combine the potatoes, onion, and garlic with 1 tablespoon olive oil, red pepper flakes, and 1/4 teaspoon salt. Place the cod on a plate, drizzle with lemon juice, and season with salt, pepper, and thyme.
- Preheat the oven to 425F. Tear off four 16-inch parchment paper sheets. For each packet, arrange about a quarter of the potato mixture on one parchment sheet; place a cod fillet on top and add a quarter of the olives and tomatoes (including some juice from the can). Drizzle 1/2 tablespoon olive oil over each. Fold and seal the packets as instructed. Repeat for the remaining ingredients, dividing them across two baking sheets.
- Bake in the oven until the parchment expands and the juices bubble, about 25 minutes. Let the packets rest for 5 minutes before opening.
- Meanwhile, blend the butter, chives, lemon zest, and a pinch of salt in a small bowl. Carefully open each packet and spoon the chive butter over the fish and vegetables.
Photograph by David Malosh | Courtesy of Recipe Iseasy Magazine
