Black Cod with Olives and Potatoes in Parchment

Ingredients for Black Cod with Olives and Potatoes in Parchment

• 230g small Yukon Gold potatoes

• 90ml extra-virgin olive oil, divided

• 1 tablespoon plus 2 teaspoons finely chopped oregano, divided

• 2 1/4 teaspoons fine sea salt, divided

• 8 (140g) 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

• 120ml 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

How to make Black Cod with Olives and Potatoes in Parchment

Preheat oven to 204°C 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 teaspoons sea salt. Divide potatoes among parchment squares, arranging them in centre, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoons sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoons oregano, and 1/2 tablespoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.