Mediterranean Cod Packets

Name: Mediterranean Cod Packets
Ingredients: 1 pound small Yukon gold potatoes, sliced about 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 (about 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, at room temperature; 1 tablespoon chopped fresh chives

14 ingredients

12 steps

Ingredients

1 pound small Yukon gold potatoes, sliced about 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 (about 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, at room temperature
1 tablespoon chopped fresh chives

Directions

1

Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl.
2

Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
3

Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper.
4

Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can).
5

Drizzle with 1/2 tablespoon olive oil.
6

Seal as directed.
7

Repeat to make 3 more packets; divide between 2 baking sheets.
8

Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes.
9

Let rest 5 minutes before opening.
10

Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl.
11

Carefully open the packets; top with the chive butter.
12

Photograph by David Malosh