Black Cod With Olives And Potatoes In Parchment Food

MEDITERRANEAN-STYLE FISH IN PARCHMENT

Mediterranean-Style Fish in Parchment image

Mediterranean style fish in parchment is a healthy dinner recipe that's keto, whole 30, and paleo-friendly. Made with lemon, tomatoes, and olives, this simple recipe is ready in just 20 minutes!

Provided by Marisa Moore

Categories Entree

Time 20m

Number Of Ingredients 8

Ingredients

1 lb cod fillets, or other white fish (4 fillets)
2 cups halved grape tomatoes
¼ cup sliced olives
zest of one lemon
2 tbsp fresh lemon juice
2 cloves garlic, minced
1 tbsp extra virgin olive oil
coarse salt and pepper to taste

Steps:

Preheat oven to 375 degrees. Prep the parchment: Tear off 4 sheets of parchment paper - about 14-inches each. You will think the pieces are larger than you need. Keep at it.
Toss the tomatoes, olives, lemon juice and zest, salt, and pepper in a medium mixing bowl. Set aside.
Place the cod on a plate or cutting board. Pat dry with paper towels (or a clean cloth towel). Rub olive oil into the fish and season both sides with salt and pepper.
Place one fillet (skin side down) and 1/4 of the vegetables on each piece of parchment. Seal the packets by rolling the parchment as shown in the photo. Bake in the preheated oven until done - about 15 min and let sit. Serve with extra lemon juice over rice or potatoes, if desired.

Nutrition Facts : Calories 153 kcal, Carbohydrate 4 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 197 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT

Black Cod with Olives and Potatoes in Parchment image

Provided by Gina Marie Miraglia Eriquez

Categories Olive Potato Bake Low Carb Quick & Easy Low Cal Dinner Cod Spring Summer Healthy Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1/2 pound small Yukon Gold potatoes
6 tablespoons extra-virgin olive oil, divided
1 tablespoon plus 2 teaspoons finely chopped oregano, divided
2 1/4 teaspoons fine sea salt, divided
8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
1 lemon, very thinly sliced
6 garlic cloves, thinly sliced
1/2 cup Kalamata-style black olives, pitted and cut into slivers
1/2 cup flat-leaf parsley leaves
Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string

Steps:

Preheat oven to 400°F with a baking sheet on bottom rack.
Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.

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