Black Cod with Olives and Potatoes in Parchment
A delicate and flavorful dish where black cod fillets are baked in parchment paper with thinly sliced Yukon Gold potatoes, Kalamata olives, fresh herbs, and lemon. The parchment packet seals in moisture and creates perfectly steamed fish with Mediterranean flavors.
Ingredients
- •½ pound small Yukon Gold potatoes
- •6 tablespoons extra-virgin olive oil
- •1⅔ tablespoons oregano
- •2¼ teaspoons fine sea salt
- •8 pieces black cod
- •1 whole lemon
- •6 cloves garlic
- •½ cup Kalamata-style black olives
- •½ cup flat-leaf parsley
- •Equipment
Cooking Instructions
- 1.
Preheat oven to 400°F with a baking sheet on bottom rack.
10 min
- 2.
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.
15 min
- 3.
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.
22 min
