Black Cod With Olives And Potatoes In Parchment Food

MEDITERRANEAN-STYLE FISH IN PARCHMENT

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.

BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT

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.